Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten-Free Cranberry Orange Scones Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 37 reviews
  • Author: Emma
  • Prep Time: 40 minutes
  • Cook Time: 22 minutes
  • Total Time: 2 hours
  • Yield: 8 scones 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Gluten Free Cranberry Orange Scones are tender, flaky, and bursting with fresh cranberries and bright orange zest. Perfectly suitable for gluten-free diets, they combine the tartness of cranberries with the sweet citrus notes of orange for a delightful breakfast or snack treat. Made with a blend of gluten-free flour and chilled butter for the ideal flaky texture, these scones are simple to prepare and baked to golden perfection.

Ingredients

Scale

Dry Ingredients

  • 2 cups (272g) gluten-free flour (Bob’s Red Mill 1:1 Baking Flour)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Butter

  • 8 tablespoons (113g) frozen butter, grated or diced

Flavorings and Sugar

  • 1/4 cup (50g) granulated sugar, plus additional to sprinkle on top
  • 1 tablespoon orange zest (from one large navel orange or two medium oranges)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Wet Ingredients

  • 1/2 cup (120g) sour cream
  • 4 tablespoons (60ml) heavy cream
  • 1 large egg

Cranberries

  • 1 cup (100g) fresh cranberries, sliced in half

Egg Wash

  • 1 large egg
  • 1/2 tablespoon heavy cream

Instructions

  1. Combine dry ingredients: In a food processor, pulse gluten-free flour, baking powder, and salt until just combined. Alternatively, whisk together in a large bowl until fully blended.
  2. Incorporate frozen butter: Add diced frozen butter to the food processor and pulse until coarse crumbs form, then transfer to a bowl. If mixing by hand, grate cold butter into flour mixture and cut in with pastry blender or forks until coarse crumbs form. Set aside.
  3. Prep the orange sugar: Mix granulated sugar and orange zest in a small bowl to release oils and enhance flavor.
  4. Prep the cranberries: Slice fresh cranberries in half and set aside.
  5. Mix dry ingredients with orange sugar: Whisk the orange-zested sugar into the flour/butter mixture until evenly combined.
  6. Add wet ingredients: In a separate bowl, whisk sour cream, heavy cream, one large egg, vanilla extract, and almond extract until smooth. Make a well in the dry ingredients and pour in wet mixture; gently fold with spatula until shaggy dough forms.
  7. Fold in cranberries: Gently incorporate the halved cranberries evenly through the dough.
  8. Bring dough together: Turn dough onto a lightly floured surface and knead gently until it holds together.
  9. Shape the dough: Pat into a 7×5-inch rectangle, then slice lengthwise in half with a bench scraper or knife.
  10. Laminate dough: Stack pieces, rotate 90 degrees, and gently press back into a 7×5-inch rectangle. Lightly flour hands or surface if sticky.
  11. Repeat lamination: Repeat the cutting, stacking, and rotating process three times total to build layers.
  12. Shape and chill dough: Form into a 7-inch disk about ¾ inch thick, wrap tightly in plastic wrap, and chill for at least 30 minutes to allow gluten-free flour to absorb liquid and improve texture.
  13. Cut wedges: Remove chilled disk and slice into eight triangular wedges using a sharp knife or bench scraper, cleaning blade between cuts.
  14. Final chill and preheat: Arrange wedges spaced on parchment-lined sheet and freeze for 30 minutes. Preheat oven to 400°F (204°C). Chilling keeps butter cold to help rise and flakiness.
  15. Apply egg wash and sugar: Whisk together egg and heavy cream. Brush scones tops lightly, avoiding sides, then sprinkle with granulated sugar for a golden finish.
  16. Bake the scones: Bake in preheated oven for 20–22 minutes until golden and cooked through (toothpick should come out clean or internal temp at least 190°F). Cool completely on wire rack for 30 minutes before serving.

Notes

  • Using frozen butter and cold ingredients helps achieve flakier scones.
  • Laminate the dough by cutting and stacking to create flaky layers.
  • Chilling the shaped dough disk is crucial for texture and to reduce grittiness common in gluten-free baked goods.
  • Final freezing before baking ensures the butter stays cold, helping the scones rise higher.
  • Slice cranberries for even distribution and better eating texture.
  • Brush egg wash only on the tops to avoid interfering with rise.
  • Let scones cool completely to finish setting before serving.

Find it online: https://yumrecipesfood.com/gluten-free-cranberry-orange-scones-recipe/