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Gluten Free Dairy Free Cranberry Orange Scones

<p>Bake these Gluten Free Dairy Free Cranberry Orange Scones and freeze to keep on hand for a wonderful morning or tea time treat.</p>
16 Servings Recipe By

Ingredients

  • 1 cup Cranberries, Dried
  • 2 1/2 cups Flour, Gluten Free, Xanthan Gum Free, All-Purpose
  • 3 tablespoons Sugar
  • 1 1/2 teaspoons Xanthan Gum
  • 1/2 teaspoons Baking Soda
  • 1/2 teaspoons Salt
  • 1/2 cups Butter, Dairy Free
  • 2 tablespoons zest Orange
  • 2 individual Egg
  • 1/2 cups Yogurt, Dairy Free
  • 2 tablespoons Orange Juice
  • 3/4 cups Powdered Sugar

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 scone
  • 208 Calories
  • 7g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 28mg Cholesterol
  • 158mg Sodium
  • 34g Total Carb
  • 0g Fiber
  • 16g Total Sugars (Includes 8g Added Sugars)
  • 3g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  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.
  14. Allow to cool completely.
  15. Place scones into indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

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
  2. Reheat in microwave for 30-60 seconds.

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