This gluten free cranberry orange scones recipe is a quick and easy treat that can be made from scratch in a jiff! Perfect for a breakfast or snack, they are the best balance of tart and sweet. Make them today!
This recipe is perfect if you have the itch to make scones from scratch! Cranberry and orange are the perfect blending of flavors as they are tart, tangy, and sweet from the sugar added to the batter (along with the glaze). This recipe is really simple, and quick. Let’s get to it.
Alterations: Can these cranberry orange scones be made vegan? Or dairy free?
I personally have not tried to make this recipe vegan and or dairy free. If you were to try to make them dairy free, you could try supplementing in a coconut cream, but I am unsure as to what the results would be. In addition, for the butter, I would most likely use miyokos dairy free butter and freeze it.
This recipe calls for you to make the scones with fresh cranberries however, you can definitely use frozen. If you wanted to use dried cranberries, I would advise that you soak them in water for 15-30 minutes prior to adding them to the batter. Just to help give them a bit more life!
The gluten free flour that I used for this recipe is King Arthur Measure for Measure Gluten Free Flour. This is not to say that other flours would not work. Bob’s Redmill 1:1 Flour is a good option, as is Cup4Cup. Whatever mix you use, make sure it has xanthan gum in it! But please do remember that not all gluten free flours are made equal and your results may vary based on the flour that you use.
If you wanted to make this recipe with buttermilk, omit the cream and sub in buttermilk instead.
Storage Tips:
Scones should really not be frozen. The texture won’t be nearly as nice after they are thawed. Scones are best in the first 2 days however, they will keep if they are in an airtight container in the fridge for 5-7 days, and on the counter for around 4-5 days. I like to warm them up in the microwave with a cup of black tea (and they go great with coffee, too!)
What do you need to make this gluten free cranberry orange scones recipe?
- 2 cups all-purpose gluten free flour, I suggest King Arthur Measure for Measure
- 1 cup fresh cranberries, you can also use frozen
- 1/2 cup sugar
- 1/2 cup unsalted butter, frozen
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- 2 teaspoons orange zest, this is about 1 orange
- 1/4 cup heavy cream
- 1 large egg
- 1/4 cup orange juice
- 1 cup powdered sugar for glaze
- 1 tablespoon orange juice for glaze
How do you make them?
- The key to scones is making sure that the batter stays cold and that the butter is not melting. Place the butter in the freezer for a minimum of 2 hours (I think overnight is best). Grate the butter when you are getting ready to make your recipe, and place it back in the fridge until you need it.
- Add the sugar, flour, baking powder, orange zest (peel) in a bowl and whisk. Add the grated butter and mix by hand until the butter and flour come together. The butter should feel like small peas in the dry mix. In a separate bowl, add the orange juice, cream, egg, and vanilla and whisk together. Add the wet ingredients to the dry ingredients, and add in the cranberries. Fold the mixture together with a spatula.
- Knead it together to bring it together on a floured surface. Pat it out into a circle. Place back in the freezer for 30 minutes. While in the freezer, set the oven to 400°F. Remove from the freezer, cut into even pieces, place on a baking sheet lined with parchment paper. Brush with milk or cream and sprinkle turbinado sugar on top (this step is optional), and proceed to bake for 20-22 minutes. While they are baking, make the glaze. Once the scones are done, remove from the oven and drizzle with the glaze. Let them sit for a few minutes and then enjoy!
Video Tutorial: Gluten Free Cranberry Orange Scones Recipe
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Gluten Free Cranberry Orange Scones Recipe
Ingredients
- 2 cups all-purpose gluten free flour I suggest King Arthur Measure for Measure
- 1 cup fresh cranberries you can also use frozen
- 1/2 cup sugar
- 1/2 cup unsalted butter frozen
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- 2 teaspoons orange zest this is about 1 orange
- 1/4 cup heavy cream
- 1 large egg
- 1/4 cup orange juice
- 1 cup powdered sugar for glaze
- 1 tablespoon orange juice for glaze
Instructions
- The key to scones is making sure that the batter stays cold and that the butter is not melting. Place the butter in the freezer for a minimum of 2 hours (I think overnight is best). Grate the butter when you are getting ready to make your recipe, and place it back in the fridge until you need it.
- Add the sugar, flour, baking powder, orange zest (peel) in a bowl and whisk. Add the grated butter and mix by hand until the butter and flour come together. The butter should feel like small peas in the dry mix. In a separate bowl, add the orange juice, cream, egg, and vanilla and whisk together. Add the wet ingredients to the dry ingredients, and add in the cranberries. Fold the mixture together with a spatula.
- Knead it together to bring it together on a floured surface. Pat it out into a circle. Place back in the freezer for 30 minutes. While in the freezer, set the oven to 400°F. Remove from the freezer, cut into even pieces, place on a baking sheet lined with parchment paper. Brush with milk or cream and sprinkle turbinado sugar on top (this step is optional), and proceed to bake for 20-22 minutes. While they are baking, make the glaze. Once the scones are done, remove from the oven and drizzle with the glaze. Let them sit for a few minutes and then enjoy!
Video
Nutrition
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