Gluten-Free Cranberry Orange Scones

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 needCranberry Orange Scones Recipe

  • 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

Instructions

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.

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4 thoughts on “Gluten-Free Cranberry Orange Scones

  1. This lookslike an easy recipe for scones ‘dlike to try. What substitutions might I have tpo make if I leave out the cranberries? Thanks!

    • Hi Susan, We haven’t tested this recipe without the cranberries, but you may try adding fresh blueberries or 1 cup of a dried fruit (like apricots, raisins, etc.) in place of the cranberries. Let us know if you try it out!

  2. I’d like to make this with a scoop of lemon curd in the center. Should I put that in before or after baking? This might sound like a silly question but I’m going to attempt some baking for the first time in decades during my stay-at-home, haha!

    • Thanks for reading! We think it’d be best to serve these scones with lemon curd after they are done baking, for best flavor and texture. But if you give it a try, let us know!

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