Gluten Free Cranberry Scones (Edit recipe)

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I am fully in my homemade scone era. These cranberry scones have quickly become a favorite. The secret to all of my scones is this cinnamon sugar blend that brings every bite to life. Keep fresh cranberries in your freezer and you can make them any time of year (sometimes it's hard to find fresh cranberries). If you enjoy these, you will also love my cinnamon sugar pecan scones, too.

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PREP TIME

15 minutes

COOK TIME

27 minutes to 30 minutes

INGREDIENTS

16

Serves: 6-8

Ingredients

For the Dry Ingredients

1.5 cup Gluten-Free Measure for Measure Flour - King Arthur
3/4 cup Cane Sugar
1.5 tsp Grain-Free Baking Powder - Otto's Naturals
1/2 tsp Salt
2 Tbsp Cinnamon Sugar Cookie Blend - Primal Palate

For the Cranberries

3/4 cup Cranberries, Fresh, rinsed
2 Tbsp Gluten-Free Measure for Measure Flour - King Arthur

For the Wet Ingredients

1/2 cup Avocado Oil
2 whole Eggs, room temp
1.5 tsp Vanilla Extract

For the Topping

2-3 tsp Cinnamon Sugar Cookie Blend - Primal Palate
1-2 Tbsp Milk, any milk of choice

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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 small bowl, toss the cranberries in flour and set aside. There may be excess flour in the bowl, which is fine!
In a bowl, whisk together the flour, cane sugar, baking powder, salt, and 2 tablespoons of the cinnamon sugar mix until evenly combined.
In a separate bowl, whisk the eggs, avocado oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined, then gently fold in the floured cranberries.
Place the dough on a lined baking sheet. Shape into an 8-inch round, about 1 inch thick.
Cut into 6-8 wedges using a single clean knife press straight down. Avoid sawing back and forth when cutting.
Arrange the scones, spacing them about 2 inches apart. Brush the tops lightly with milk, then sprinkle the tops generously with more cinnamon sugar before baking.
Bake at 350°F for 27–30 minutes, until the exterior is golden all around and the bottoms are slightly darker. (Baking time may vary by oven and scone size. Watch for that golden crust, as it's the best indicator they're ready.)
Transfer to a cooling rack to cool and enjoy!

Notes

If the dough seems a bit too wet, sprinkle in an extra 1 tablespoon of flour at a time until it reaches the texture you like.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	927
Fat:	19 g
Carbohydrates:	192 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	311 mg
Fiber:	2 g
Sugars:	27 g
Sugar Alcohol:	0 g
Calculated for total recipe.