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 Gluten-Free Flour Mix
- 1 cup gluten-free rolled oats
- 1/2 cup raw sugar
- 1 tbsp baking powder
- 1 tsp Himalayan pink salt
- zest from half an orange
- 1 stick unsalted butter, sliced into small pieces
- 1 cup whole fresh cranberries
- 1 egg
- 3/4 to 1 cup half-and-half or cream
Preheat oven to 350F.
Blend dry ingredients in a bowl or food processor. Add orange zest and butter. Blend until crumbly. Then mix in cranberries.
Pour mixture into a bowl, make a well in the center and 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 or until bottoms are lightly browned.