Cranberry Orange Scones (Gluten-Free & Dairy-Free) (Edit recipe)

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These gluten-free, dairy-free cranberry orange scones are full of bright citrus flavor and the perfect hint of tartness from fresh cranberries (or dried). With a light, flaky texture and a sweet orange glaze, they’re an ideal treat for breakfast or brunch. Made without gluten or dairy, they’re deliciously inclusive and perfect for anyone craving a fresh, seasonal scone with a twist!

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PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 8

Ingredients

2 cups Bob's Red Mill Gluten Free All Purpose Baking Flour
.75 cup Plant Based Butter, (Cold)
.333 cup Granulated White Sugar
.333 cup Cashew Milk, Plant (Unsweetened)
2 Eggs, Large
2 tsp Vanilla Extract
.5 tsp Apple Cider Vinegar, (any kind)
2 tsp Baking Powder
.5 tsp Baking Soda
.25 tsp Kosher Salt
1 whole Orange, Zest from an entire (approximately 1 tbsp of zest, and make sure to save the orange for the glaze!)
1 cup fresh Cranberries, (washed and dried (also can sub cranberries with .75 cup dried cranberries)

Topping (optional)

3 Tbsp Sparkling Sugar, Sanding Sugar

Orange Glaze

1.5 cup Powdered Sugar
3 Tbsp Orange Juice, (Use the juice from the zested orange)
.25 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium bowl, whisk together eggs, plant milk, vanilla extract, and vinegaru00a0until fully combined. Set aside.
In a large bowl, combine the granulated sugar with the orange zest. Rub the zest into the sugar with your fingers until the mixture is fragrant and turns pale orange.
Add the flour, baking powder, baking soda, and salt to the orange sugar. Whisk until everything is evenly combined.
Add the cold plant-based butter to the flour mixture. Using your hands or a pastry cutter, work the butter into the dry ingredients until it resembles coarse crumbs, with pea-sized bits of butter throughout.
Gently toss the fresh cranberries (or dried cranberries, if using) into the butter and flour mixture until evenly distributed.
Pour the wet ingredients into the dry ingredients. Use a spoon or rubber spatula to gently fold the mixture just until it comes together, scraping the bottom to incorporate any dry bits.
Place a sheet of parchment paper on your counter or a large cutting board. Lightly flour the surface, then turn the dough out onto it. Sprinkle a bit more flour on top and gently press the dough into a 1-inch thick rectangle. Fold one-third of the dough over the center, then fold the other third over it, like folding a letter. Form the folded dough into a circle, about 1.5–2 inches thick.
Wrap the dough in parchment paper, cover with plastic wrap, and refrigerate for 30 minutes.
While the dough chills, preheat the oven to 425°F (220°C).
After chilling, unwrap the dough and place it on a baking sheet lined with parchment paper. Using a sharp knife, cut the dough into halves and then into triangles, creating 6 wedges. Space the wedges about 2 inches apart on the baking sheet. Sprinkle sanding sugar over the tops.
Sprinkle 1 tbsp of sanding sugar on the tops of each scone before baking.
Bake at 425º for 14-16 minutes or until golden brown. In the meantime, prepare the cream cheese icing using the following steps.

Orange glaze

In a clean medium sized bowl, mix together juice from remaining orange slices (you likely won't use all of the juice, squeeze 1 tbsp at a time) powdered sugar, and salt. Mix until the powdered sugar is completely smooth.
Remove the scones from the oven and drizzle with the orange glaze while they’re still warm. Sprinkle with additional sanding sugar if desired. Enjoy!

Notes

For best results, use the flour blend listed in the recipe’s ingredients list. Dried cranberries work just fine. If using dried cranberries, use 3/4 cup in place of the fresh cranberries. I recommend finding dried cranberries with low sugar but if you can only find sweetened, they’ll work great!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1049
Fat:	16 g
Carbohydrates:	221 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	437 mg
Fiber:	7 g
Sugars:	38 g
Sugar Alcohol:	0 g
Calculated per serving.