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. 🙂
3½ cups Best Gluten-Free Flour Mix Ever
- 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)
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
Preheat oven to 400°F.
- Combine flour mix (or flours and xanthan gum), sugar, salt, and baking powder with a whisk in a large bowl.
- With pastry blender, combine shortening and flour mixture until it resembles small crumbs.
- 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.
- 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.
- With a wooden spoon, mix in the cranberries.
- 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.
- 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.
- Bake for 20 minutes at 400°F until top is nicely browned.
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.