Gluten Free Orange Cranberry Scones

Gluten Free Orange Cranberry Scones | glutenfreeifyouplease.comGluten Free Orange Cranberry Scone | Candied chestnuts, beetroot pies, and cauldrons of hot root soups. Strawberry cordial, gourmet garrisons grilled leeks, raspberry jelly rock cakes, and afternoon tea scones. I used to sit up in the apple tree in my backyard and read about the heroic hares of the Long Patrol, the stoic badgers of Salamandastron and the Redwall Abbey dwellers and their feasts. What do I remember most about the Redwall books, yep, its the food. I still remember to this day the mouthwatering descriptions of those feasts. I desperately wanted to get inside those books to taste everything and see if it could possibly be as amazing as the the descriptions made it sound. I longed for a scone even though I knew not what a scone was. Well, this is a scone. I don’t believe that any food in Redwall was gluten free, but these scones are and they are oh so tasty.   Gluten Free Orange Cranberry Scones | These scones are made with my all purpose gluten free flour mix, agave nectar, oranges and cranberries. The rice flour combination that I use in my flour mix is not unlike baking with regular flour and works pretty well on a cup for cup basis when subbing for wheat in a recipe. The rice flour contributes to a nuttier taste and really helps the flavors kick in this recipe. The agave nectar adds a sweet caramel flavor to balance out the acidity in the oranges and cranberries but still leaves a little zip! Gluten Free Orange Cranberry Scones | Scones take hardly any time to prepare. They don’t need rolling out or time for rising. They are my favorite kind of no-fuss baking. Be sure you use cold butter. Cold butter helps make for a fluffier and flakier scone, and its easier to grate on the cheese grater. Handle the dough as little as possible. What makes scones so easy is that you barely need to handle them. When you form the dough ball, let it sit for a minute so the rice flour can absorb all the liquids. Lightly flour a surface and place the dough down. Wet your fingers a bit and then lightly flatten out your dough to about 3/4 of an inch thick. No need to use a rolling pin, the dough flattens pretty easily. Cut into as many triangles you want, place on a parchment-lined baking sheet and bake. Scones taste best when they are fresh out of the oven. I suggest topping with a bit of butter, let it melt and then add jam. Enjoy!

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Gluten Free Orange Cranberry Scones
Author: Gluten Free If You Please
Prep time:
Cook time:
Total time:
Serves: 8
  • 2 cups Gluten Free All Purpose Flour (recipe below)
  • ½ teaspoon xanthan gum
  • cup agave nectar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon sea salt
  • 8 tablespoons frozen unsalted butter
  • ½ cup greek yogurt
  • 1 egg
  • 2 tablespoons orange zest
  • 1 orange juiced
  • ½ cup cranberries
  • GF All Purpose Flour {click for our DIY guide}
  • 80g – (1/2 cup) brown rice flour
  • 80g – (1/2 cup) white rice flour
  • 70g (2/3 cup) sweet rice flour
  • 50g (1/3 cup) tapioca starch
  1. Preheat oven to 400F.
  2. In a small bowl whisk together agave nectar, greek yogurt, and egg until smooth.
  3. Using a zester or a cheese grater, zest 2 tablespoons of the orange peel. Add to egg mixture as well as the juice from that orange.
  4. In a medium bowl mix together all-purpose gluten free flour, xanthan gum, baking powder, baking soda, and salt.
  5. Using a cheese grater, grate the butter into the flour mixture and use your finger tips to work in the butter until clumps are about pea size or smaller.
  6. Add cranberries to flour mixture.
  7. Stir in greek yogurt mix into flour mix until a large dough ball forms. The dough will be sticky in places, set aside for five minutes until flour fully incorporates the liquids.
  8. Place dough ball on a lightly floured surface. Pat dough down into an 8 inch circle about ¾ of an inch thick. Sprinkle with raw sugar.
  9. Using a very sharp knife cut dough into 6 triangles (8 if you would like your scones smaller).
  10. Place on a cookie sheet lined with parchment paper about 1 inch apart.
  11. Bake for 15 minutes or until golden brown.
  12. Let cool on a wire rack for 5 minutes before enjoying 🙂
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