Gluten Free Cranberry Orange Scones
2 cups Gluten Free Flour Blend
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup (8 tablespoons) cold butter
3/4 cup diced dried cranberries
Zest of one Whole Orange
Juice of One Whole Orange
1/2 cup Plain Yogurt
2 large eggs
1/4 cup cold milk
1 teaspoon gluten-free vanilla extract
Preheat the oven to 400°F. Line a baking sheet with parchment.
Grate 8 tablespoons of butter (by hand or with food processor) and place shredded butter onto its wrapper and let chill in the freezer while you mix the dry ingredients.
Whisk together the flour blend, sugar, baking powder, xanthan gum, salt and all but a teaspoon of orange zest.
Work in the cold butter till the mixture is crumbly.
Stir in the dried cranberries.
Whisk together the juice from the orange, yogurt, eggs, milk, and vanilla until it is well combined and frothy.
Slowly add the yogurt mixture to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky.
Drop dough onto a floured work bench and shape into a disc.
Next, cut the scones into sections (like a pizza). I usually get around 6-8 pieces.
Place scones onto your parchment lined baking sheet and brush tops with a little bit of milk.
(You can also use what is left of the yogurt mixture on the sides of the bowl you mixed it in)
Sprinkle the scones with sparkling sugar and the remaining teaspoon of orange zest.
Bake for 15 to 20 minutes, until the scones are golden brown.
Remove from the oven and let them rest for about 5 minutes or so before serving. Best enjoyed warm, with coffee or tea!
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