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Gluten Free Dairy Free Cranberry Orange Scones

I really enjoy a good scone.  Being gluten free and dairy free means I have to make my own, but when they are this easy and quick to bake, I don’t really mind.  There are just a couple things to keep in mind to make really good scones.  The first thing I make sure of is to start with cold ingredients.  I freeze the gluten and dairy free margarine that I use.  In order to get the margarine really well incorporated without melting, I grate the frozen margarine into the flours and starches instead of using forks or knives to cut the margarine into the flours.  It is a lot easier to great the frozen margarine into the flours to get an even incorporation of the oils to make a light scone.

Bake these Gluten Free Dairy Free Cranberry Orange Scones and freeze to keep on hand for a wonderful morning or tea time treat.

Gluten Free Dairy Free Cranberry Orange Scones


adapted by Angela @ onceamonthmeals.com from Rebekah @ The Happy Tummy


  • 1 1/4 cup finely ground brown or white rice flour
  • 13 tablespoons potato starch
  • 7 tablespoon tapioca starch
  • 3 tablespoons sugar
  • 1 1/2 xanthan gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup frozen gluten and dairy free margarine
  • 1 cup dried cranberries (soaked in hot water or orange juice for 10 minutes, then drained)
  • 2 large eggs or egg substitute
  • 1/2 cup gluten and dairy free plain yogurt (I used coconut based yogurt)
  • zest of one orange
  • 3/4 cup sifted gluten free powdered sugar
  • 2 to 3 tablespoons orange juice


Preheat your oven to 375.  Combine your dry ingredients, except the cranberries. Using a pastry cutter or two knives, cut the margarine into the flour mixture until it looks like coarse crumbs. Add your cranberries and orange zest.  In another bowl, whisk eggs and dairy free yogurt together. Add to dry mixture and stir until just moistened. Turn dough out onto floured surface.  Knead lightly just until the dough holds together.  Make into circles, about 1/2 inch thick.  Cut each circle into even wedges and put onto a lightly greased pan or pan lined with parchment paper.   Bake at 375 for 15 min.
Cool for about 10 minutes.  Make glaze by combining orange juice with sifted powdered sugar until smooth.  Drizzle over scones.

Freezing Directions:

Allow to cool completely.  Place scones in plastic freezer bag(s), remove as much air as possible, label and freeze.

To serve:  Thaw.  Serve room temperature or warm before eating.

Servings:  16

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7 Responses to “Gluten Free Dairy Free Cranberry Orange Scones”

  1. [...] week I share Gluten Free Dairy Free Cranberry Orange Scones from the upcoming October Menu at Once a Month Mom.  Stop by and say [...]

  2. Angie Halten says:

    Your recipe looks great, looking forward to trying it!

  3. Marg Haffner says:

    Your scone recipe looks very tasty. Looking forward to trying it out. One thought – have you considered using weights to measure ingredients like flour and starches? So much easier and more accurate, as well. Consistent results, and easier for multiplying in the spreadsheet, using grams instead of tablespoons. Would love to see weights!

    • angela says:

      You are right, weights are great to work with for baking especially when baking large quantities, but as most regular home cooks aren’t using weights we are using cups/tablespoons/etc. instead to make them more accessible for everyone. Feel free to convert the recipe to weights. When measuring flours, I always stir the flour, then spoon it into the cup then level with a straight edge – that should help with figuring the weights when initially converting the recipe. :)

  4. Jay says:

    Looking forward to making this, but 1 1/2 WHAT of xanthan gum? Tsp, or TBL?
    I have started using weights because it makes substituting flours easier… 1 C of almond meal doesn’t weigh the same as 1 C of sorghum. As many GF folks have multiple food sensitivities, substitutions are pretty standard.

    Can’t wait to make these… need a new breakfast. =0)

    • angela says:

      It is 1 1/2 teaspoon of xanthan gum. The recipe is corrected now. :) Thanks!

      You are correct, substitutions are a standard thing in gluten free baking, however as volume is what most home bakers use that is how the recipes are written. I do have a list of gluten free flour volume to weight conversations at http://angelaskitchen.com/2011/12/29/gluten-free-flour-volume-to-weight-conversions/ if you don’t want to weigh your own. When subbing gluten free flours, be sure to sub one that has similar properties to the one you are replacing for the greatest chance of a successful conversion. Hope that helps!

  5. [...] Pretty much the only time I actually make breakfast foods for breakfast is when it is General Conference weekend. Instead of going to church, we stay home to watch the broadcast by our prophet and apostles. So, for General Conference last Saturday, I decided to try a cranberry scone recipe from Once a Month Meals [...]

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