GF Cranberry Orange White Chocolate Scones (Edit recipe)

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Fresh cranberries always make holiday baking fun. These simple scones are easy to make and gluten free. I don’t usually make a fuss and try to get them perfect but you certainly could use a special biscuit cutter if you are gifting them. You can make these with regular flour if you like.

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PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

Serves: 8

Ingredients

2.33 cups Gluten Free Flour, I like King Arthur
1 Tbsp Baking Powder
.25 tsp Salt
.5 cup Cane Sugar, or maple sugar
4 oz Salted Butter, Diced up small and well chilled
.5 cup Buttermilk
2 Tbsp Orange Juice
1 whole Egg, room temperature
1 whole Orange Zest
.5 cup Sugar Free White Chocolate Chips, I prefer the mini size
1 cup fresh Cranberries, Rinsed and chopped

Topping

1 Tbsp Milk, Any type will do
1 Tbsp Turbinado Sugar

Glaze

.5 cup Powdered Sugar, sifted
1 Tbsp Orange Juice, maybe a tad more

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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

Preheat oven to 375 degrees and put a piece of parchment paper on a cookie sheet, set aside.
In a large bowl add the flour, baking powder, and salt. Whisk to combine and lighten up the flour.
Add sugar and stir.
Add cubed cold butter and using your hands or a dough cutter up the butter to small pea size clumps.
Add buttermilk, juice, egg, zest and stir to combine. Dough should be slightly dry. If it is wet you will want to add 2 Tbsp of GF flour.
Add chocolate chips and cranberries. Stir to combine.
Carefully spoon out the dough onto the parchment paper and using clean hands form into a round disk about 1” high.
Use a large knife and cut the disk into pizza shaped pieces (8 in total). If the oven is to temp continue, if not chill the dough for 5-10 minutes.
Use a pastry brush and brush on milk then using a spoon sprinkle the turbinado sugar on top.
Bake for 25-27 minutes until golden brown on edges and firm to touch on top.
Let cool for 15 minutes.
To make the glaze: In a small bowl sift the powdered sugar and add juice, stir to combine. You can adjust sugar and juice to get the consistency you prefer.
Using a soup spoon drizzle the glaze on top. Cut and enjoy.

Notes

You could add chopped nuts, almonds or pecans are delicious in this recipe. Add about 1/3 cup.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	927
Fat:	16 g
Carbohydrates:	190 g
Protein:	3 g
Cholesterol:	35 g
Sodium:	453 mg
Fiber:	8 g
Sugars:	24 g
Sugar Alcohol:	0 g
Calculated per serving.