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As the mom of four kids who are very allergic to gluten, I try so hard to recreate “normal” foods for them. Scones have always been one of my favorite baked goods. If I’m at a bakery and could choose any baked good in the case, I’m going to pick a scone 95% of the time! These Orange-Cranberry Scones are so good, you will not miss the gluten.
A few weeks ago, we had a couple visitors stop by on a Saturday mid-morning just as I was pulling scones out of the oven. They sat with us and we all ate them together while we chatted. They didn’t even realize we ate gluten free until they had eaten them up and complimented them, then I let them know. It’s always fun to see someone pleasantly surprised that a gluten free food tastes good!
If you’ve been gluten free for a while, it’s probably going to have been a while since you’ve had a scone. These are going to taste like heaven to you. They’re best to eat warm out of the oven, but are fine stored air-tight a day or two as well.
*I love the pre-cut sheets of parchment paper I get from Amazon. These are the ones I get.*
Orange-Cranberry Scones {Gluten Free}
Ingredients
- 2 cups gluten free cup-for-cup flour (with xanthan gum)
- 1/3 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled
- 1 tsp orange zest a little extra never hurts
- 1/2 cup dried cranberries
- 1/2 cup sour cream
- 1 large egg
- 2 tbsp sugar (to spread on top)
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 400 F.
- In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Cut chilled butter into dry ingredients. Use your fingers to work the butter in so that the mixture resembles coarse meal.
- Stir in orange zest and dried cranberries.
- In a small bowl, whisk egg and sour cream until smooth.
- Using a fork, stir wet mixture into dry mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The process of pressing will make the dough gently come together.
- Place dough on parchment paper and pat into a 7-8 inch circle about 3/4 inch thick. Sprinkle with remaining 1 Tbsp of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet lined with parchment paper about 1 inch apart. This will make cute triangle shaped scones.
- Bake until golden brown, about 15-17 minutes. Cool 5 minutes on cookie sheet and then move to a rack to finish cooling or even better, serve warm!
I hope you love these scones as much as we do. I’d love for them to become a regular tradition in your house too. Please let me know what you think!
From my home to yours,
Mary