Gluten-Free Cranberry Orange Scones

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 0.5 cup granulated sugar 0.5 cup granulated sugar
• 1 cup fresh or frozen cranberries 1 cup fresh or frozen cranberries
• 1 tbsp orange zest 1 tbsp orange zest
• 0.5 cup cold unsalted butter, cut into small cubes 0.5 cup cold unsalted butter, cut into small cubes
• 0.5 cup cold heavy cream or milk 0.5 cup cold heavy cream or milk
• 1 large egg, lightly beaten (for egg wash) 1 large egg, lightly beaten (for egg wash)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified gluten-free baking powder, salt, and granulated sugar until thoroughly combined and no lumps remain. This ensures even distribution of leavening agents and sweetness.

2. 2

   Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter pieces will create flaky layers in your scones.

3. 3

   Gently fold in the fresh or frozen cranberries and the orange zest until they are evenly distributed throughout the flour and butter mixture. Be careful not to overmix, as this can toughen the scones.

4. 4

   Pour in the cold heavy cream or milk and mix with a fork or spatula until just combined and a shaggy dough forms. The dough will be slightly sticky. Turn the dough out onto a lightly floured surface (use your GF flour blend) and gently bring it together into a cohesive ball. Avoid kneading, as this develops gluten in traditional doughs and is unnecessary here.

5. 5

   Pat the dough into a round disc about 3/4-inch thick. Using a sharp knife or bench scraper, cut the disc into 8 wedges, like a pizza. Carefully transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.

6. 6

   Brush the tops of the scones with the lightly beaten egg wash for a beautiful golden sheen. Bake for 20-25 minutes, or until the scones are puffed, golden brown, and a toothpick inserted into the center comes out clean. Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.