Cranberry Orange Scones (gluten free)

Scone – a small unsweetened or lightly sweetened biscuitlike cake made from flour, fat, and milk and sometimes having added fruit. Usually split open and buttered.

cranberry orange scones

cranberry orange scone

One of my favorite pastry/ baked goods is a scone.  Flavors and add ins are pretty much limitless. They can be made on the sweet side to act as a dessert or be less sweet to accessorize a delicious beverage or a relaxing moment. A good scone is such a nice treat anytime of day served with hot tea or coffee.

They are so much more simple to make than you might expect. You can throw them together quite easily at almost any time.

FREEZER FRIENDLY: Once scones are completely cooled you can wrap each scone individually with plastic wrap then add to a freezer bag, to store. To defrost- allow to come to room temperature, and eat or toast lightly.

cranberry orange scones

cranberry orange scones

Prep Time: 10 minutes

Bake time: 10 – 15 minutes

Yeild: 8-10 scones

Ingredients

1 3/4 cups gluten free AP flour mix 

3 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon grated nutmeg

5 tablespoons unsalted butter, chilled, cut into cubes

1/2 cup dried cranberries

1/3 cup half and half, plus 1 TBSP for egg wash

1 tablespoon fresh orange juice

2 egg, 1 for egg wash

zest from 1 medium – large orange

Directions

Preheat oven to 425° F. Line a sheet pan with equal size of parchment paper.

In a medium-sized mixing bowl, sift together the dry ingredients, then add the butter, rubbing it in till the mixture resembles coarse meal. Stir in cranberries.

In a separate bowl, whisk together the half and half, orange juice, egg, and orange zest. Add this mixture to the flour mixture and stir till the dough just comes together.

Transfer the dough to a thoroughly floured (gluten free flour) work surface, knead it a few times, and flatten with your hand until dough is about 1/2 an inch to an inch thick. Use biscuit cutter to make squares, or shape dough into a a round shape and cute into wedges.

Transfer squares or the round onto the prepared baking sheet. Mix 1 egg with 1 tablespoon 1/2 n 1/2, and brush over the tops of each scone.

Optional

Mix 1/2 cup white chocolate chips with 1/2 teaspoon orange oil and drizzle over each scone.

Notes:

Don’t over handle the dough. The quicker the better. Once everything comes together your good…cut, bake.

You can substitute almost any flour and get a nice result.

 

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