Delicious for breakfast on-the-go or brunch with family and friends over the holidays. These can be made and frozen ahead, then baked in the morning, for a tasty start to the day. This recipe makes about 12 scones.
What you’ll need:
2 1/2 cups Bob’s One-to-One GF Flour Mix
1 cup Gluten Free Rolled Oats
1/2 cup Organic Raw Sugar
1 Tablespoon Baking Powder
1 tsp. Himalayan Pink Salt
Zest from Half of an Organic Orange
1 stick Organic Unsalted Butter, sliced into small pieces
1 cup Whole Fresh Organic Cranberries
3/4 to 1 cup Organic Half-n-Half or Cream
Blend dry ingredients in a bowl or food processor. Add orange zest, cranberries and butter. Blend until crumbly. This is most easily done in a food processor. Pour mixture into a bowl, make a well (hollow) in the center. Add the egg and cream. Mix together lightly, adding a bit more cream if mixture is too crumbly to form into balls. Handle this dough as gently as you can.
Scoop out small tangerine sized balls onto a parchment paper lined baking sheet. Flatten slightly with your hand, then sprinkle the tops with a bit more oatmeal or sugar. At this point, the scones can be wrapped and frozen for up to a week. Bake fresh or frozen scones for about 15 minutes in a 350 oven until bottoms are lightly browned.