Best Ever Gluten Free Scones | Cranberry Orange Scones

by | May 28, 2020 | Breakfast

We’ve been baking a bit while we’ve been staying safer at home.  My mother, who taught me all I know about baking and cooking, sent us the best ever gluten free scones a few weeks ago in the mail and I had to get the recipe to share with you!

My mom has helped me convert all of our favorite family recipes to gluten free over the past 8 years.  From Angel rolls to Pie Crust, we’ve make our favorite safe and tasty.I know you’ll find this recipe makes the best ever gluten free scones.

We’ve made them twice already while she’s be visiting us!  This recipe is for Cranberry Orange Scones but we also used fresh raspberries with a touch of vanilla and they were wonderful, too! I think we’ll try Lemon Blueberry soon.  The possibilities are endless.  Also, this recipe works with regular flour as well.

Best Ever Gluten Free Scones | Cranberry Orange Scones
 
Ingredients
  • 4 c plus ¼ cup of Cup4Cup gluten free flour
  • ¼ c sugar, plus a bit more for sprinkling on top
  • 2 tbs baking powder
  • 2 tsp kosher salt
  • 1 tsp grated orange zest
  • ¾ lb unsalted butter, cold and diced
  • 4 large eggs, lightly beaten/scrambled
  • 1 c plus 2 tbs cold heavy cream
  • 1½ c dried cranberries
  • 1 egg beaten with 2 tbs water or milk for egg wash
  • ½ c confectioners' sugar, plus 2 tablespoons
  • 4 tsp freshly squeezed orange juice
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Mix the Dough: In the bowl of an electric mixer with a paddle attachment, mix 4 c of flour, ¼ c sugar, baking powder, salt and orange zest. Add the cold, diced butter and mix at the lowest speed until the butter is the size of peas. Combine eggs and heavy cream in another bowl, then with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended leaving the dough lumpy. Combine the dried cranberries and ¼ cup of flour in another bowl then add to the dough, and mix on low speed until blended.
  3. Cut the Scones: Place the dough onto a well-floured surface. I use a marble or wooden pastry board. Flour your hands and knead the dough into a ball. Flour a rolling pin and roll the dough ¾-inch thick. There should still be small pieces of butter in the dough. Flour a 3-inch cookie cutter and cut the scones. Place the scones on a baking pan lined with parchment paper. Continue this until all dough is used. Note: You can also use the traditional method of making triangular scones by rolling the dough into two large circles and cutting like a pizza.
  4. Baking: Make the egg wash with 1 beaten egg and 2 tbs or milk or water. Brush the tops of the scones with egg wash, sprinkle with remaining sugar, and bake on parchment paper for 17 to 19 minutes, until the tops are browned. The scones will be firm to the touch when fully baked. Allow the scones to cool for 10-15 minutes.
  5. Icing: Whisk together the confectioners' sugar and orange juice, and drizzle over the scones in a zigzag pattern.
  6. Enjoy!

 

I hope you’ll try these scones and let me know your favorite flavor!  My girls love helping with them so make it a family affair this weekend!

xo

Alicia

PS – Be sure to check out more of our family favorite recipes that we have converted to gluten free in my Food Section.  There are lots of ideas for summer I know you’ll love in the more than 250 recipes there!  Be sure to subscribe to my newsletter and you’ll get access to my 4 eBooks including Simple Summer Entertaining and Taste of Summer filled with ideas to make your summer at home beautiful and delicious!

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Best Gluten Free Scones | Cranberry Orange Scones

Meet Alicia

AliciaWoodLifestyle.com is a lifestyle destination for everyday living written by Alicia Wood. Alicia's goal is create a timeless, fresh way to approach fashion, entertaining, beauty, design and travel.

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Meet Alicia

AliciaWoodLifestyle.com is a lifestyle destination for everyday living written by Alicia Wood. Alicia's goal is create a timeless, fresh way to approach fashion, entertaining, beauty, design and travel.

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