Gluten Free Cranberry Scones -

4.50 from 2 votes

Gluten Free Cranberry Scones

Tender and lightly sweet, these gluten-free cranberry scones are infused with orange zest and juicy cranberries.

Prep Time15

Cook Time30

Chilling Time40

Total Time1 25

Course: Breakfast

Cuisine: British

Servings: servings

Calories: 327kcal

Place the ½ cup granulated sugar in a large bowl and add the 2 teaspoons orange zest. Using your fingers, work the zest into the sugar until it is fragrant and well dispersed. Whisk in the 1 ¾ cups gluten-free oat flour, ½ cup almond flour , 3 teaspoons baking powder, and ½ teaspoon fine sea saltGrate the ½ cup unsalted butter using a box grater and add it to the flour mixture. Work in the butter with a fork and/or your hands until it comes together in pea-sized crumbs.
In a small bowl, whisk together the ½ cup whole milk and 2 eggs. Drizzle over the flour mixture, add the 1 cup fresh or frozen cranberries, and stir together until moistened. The dough will be very wet. Place in the fridge for 20-30 minutes until workable.
Using a little oat flour, turn out the dough on the counter and, using a little more oat flour, knead and work the dough together until it is smooth and firm. Form dough into an 8-inch disc and, using a sharp knife, cut into 8 equal pieces.
Line a baking sheet with parchment paper. Place the scones on the baking sheet and place the sheet in the freezer for at least 20 minutes.
When ready to bake, preheat the oven to 375°F. Place the baking sheet with the scones in the oven and bake for about 35 minutes, until scones are lightly browned and firm. Remove from oven, let cool on the sheet for 5 minutes, then place on a rack to cool completely.

The dough will be wet. Note that when you combine the flour mix with the wet ingredients, the dough will be very wet and loose. Place the bowl in the fridge for 20-30 minutes to let the flours hydrate and chill. This will make the dough much easier to handle and work with.
Keep ingredients very cold. Place the butter in the fridge until you're ready to use it - this will pay off later! And, use the eggs and milk straight from the fridge.
Use a 1:1 substitute - This recipe was developed specifically to use these two gluten-free flours. However, if you wish to use a gluten-free all-purpose flour, or my homemade gluten free flour blend, that will work, too! Make sure to substitute the flour blend by weight for the total of the oat and almond flours.
Use fresh or frozen berries. Either fresh or frozen cranberries work great. I prefer these over dried cranberries because they add a lovely, juicy texture to the scones.
Make them refined sugar-free. Use coconut sugar or maple sugar for the granulated sugar.
Make them dairy-free. Swap very cold coconut oil or your favorite non-dairy butter for the butter, and swap non-dairy milk for the milk.