Cranberry-Orange Scones (GFCF)

I made these last night — our family’s fave, either for Saturday breakfast or a midweek breakfast-for-dinner.  I went onto OSC’s Facebook page to link to it and rejoice over our excellent meal, and was extremely surprised to find that I’ve never posted this recipe.  Here I am, rectifying the situation.  🙂

Cranberry-Orange Scones (GFCF) 

(click here for a pdf of this recipe)

  • OR
  • 1 cup sweet rice flour
  • 1 cup sorghum flour
  • 1½ cup starch(es) — either corn or a mix of tapioca and corn or whatever you have on hand 🙂
  • 2 tsp xanthan gum
  • ½ cup sugar

  • ½ tsp salt

  • 5 tsp baking powder

  • 3/4 cup shortening (I use Spectrum organic non-hydrogenated)

  • 4 eggs

  • 1 tsp pure orange extract

  • zest from one orange

  • ½ cup nondairy milk (or regular milk, if your family isn’t dairy-free)

  • 3/4 cup sweetened, dried cranberries

  • 2 Tbsp raw sugar

  1. You can buy this at Walmart, though I get mine at a local Asian market -- same brand, different packaging, much cheaper.

    Preheat oven to 400°F.

  2. Combine flour mix (or flours and xanthan gum), sugar, salt, and baking powder with a whisk in a large bowl.
  3. With pastry blender, combine shortening and flour mixture until it resembles small crumbs.
  4. In a small bowl, lightly beat four eggs.  Set aside about 1 Tbsp eggs to brush on top of scones.  To eggs, add extract, zest, and milk, and whisk to combine.
  5. Add egg mixture to flour mixture, and stir thoroughly with a wooden spoon.  This will give you a stiff dough that, when thoroughly combined, does not stick to the sides of the bowl.
  6. With a wooden spoon, mix in the cranberries.
  7. Turn dough onto a large, round pizza stone (or a large, insulated cookie sheet — pizza stone is best!).  Pat dough into a circle, approximately 1 inch thick, leaving at least 1 inch of the pizza stone as a border.
  8. Pour reserved Tbsp of egg onto the top of the scone, and brush across the top, to the edge.  With a pizza wheel, divide into 12 wedges.  Sprinkle evenly with raw sugar.
  9. Bake for 20 minutes at 400°F until top is nicely browned.
  10. Enjoy!!

VARIATION:  Cranberry-Almond Scones

  • To flour mixture, add 1/3 cup almond flour (or grind raw almonds in the blender).  Omit orange extract and orange zest, add 1 tsp almond extract.  Along with raw sugar, sprinkle sliced or slivered raw almonds on top of scone, pressing in lightly before you bake the scones.

About Karen Joy

I'm a partially-homeschooling mother of six -- 3 boys ages 19, 17 and 15 years old, and three girls: 11, 8, and 3. I like birding, reading, writing, organic gardening, singing, playing guitar, hiking, the outdoors, and books. I very casually lead a very large group of homeschooling families in the Phoenix area. I have a dear hubby who designs homes for a local home builder and who is the worship pastor of our church. I live in the desert, which I used to hate, but now appreciate.

Posted on August 5, 2011, in Celiac Disease, Cooking/Baking/Food/Recipes, GF Recipes, GFCF, GFCF Recipes, gluten-free. Bookmark the permalink. Leave a comment.

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