Recipes / Breakfast

Gluten Free Dairy Free Cranberry Orange Scones

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Gluten Free Dairy Free Cranberry Orange Scones

Angela
The Cook
16 Servings
12 Ingredients
5 Comments

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

Read More
16 Servings
12 Ingredients
5 Comments

Ingredients

  • 1 cup Cranberries, Dried
  • 2 ½ cups Flour, Gluten Free, Xanthan Gum Free, All-Purpose
  • 3 tablespoons Sugar
  • 1 ½ teaspoons Xanthan Gum
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ½ cups Butter, Dairy Free
  • 2 tablespoons zest Orange
  • 2 individual Egg
  • ½ cups Yogurt, Dairy Free
  • 2 tablespoons Orange Juice
  • ¾ cups Powdered Sugar

Containers

Supplies

  • Baking Sheets
  • Cooking Sprays
  • Parchment Papers
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Soak cranberries in hot water.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Soak cranberries in hot water.
  2. Meanwhile in a bowl, combine gluten free flour, sugar, xanthan gum, baking soda, and salt until combined.
  3. Using a pastry cutter or two knives, cut the butter into the flour mixture until it looks like coarse crumbs.
  4. Drain cranberries and add in along with orange zest.
  5. In another bowl, whisk eggs and dairy free yogurt together.
  6. Add to dry mixture and stir until just moistened.
  7. Turn dough out onto floured surface.
  8. Knead lightly just until the dough holds together.
  9. Flatten dough into 1/2 inch thick discs.
  10. Cut each circle into even wedges and put onto a lightly greased pan or pan lined with parchment paper.
  11. Bake at 375 degrees for 15 min.
  12. Make glaze by combining orange juice with sifted powdered sugar until smooth.
  13. Drizzle over scones.

Categories

gluten-free, dairy-free, gluten-free-dairy-free, nut-free, vegetarian, fall, winter, kosher, fish-free, shellfish-free

Categories

gluten-free, dairy-free, gluten-free-dairy-free, nut-free, vegetarian, fall, winter, kosher, fish-free, shellfish-free

5 Comments

Join the discussion

  2. 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!
    Thanks.

    Reply

    1. 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. 🙂

      Reply

  3. 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)

    Reply

    1. 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… 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!

      Reply