Gluten Free Cranberry Scones (Edit recipe)

Make the Dough

1. In a small bowl, toss the cranberries in flour and set aside. There may be excess flour in the bowl, which is fine!
2. In a bowl, whisk together the flour, cane sugar, baking powder, salt, and 2 tablespoons of the cinnamon sugar mix until evenly combined.
3. In a separate bowl, whisk the eggs, avocado oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined, then gently fold in the floured cranberries.

Shape & Prep the Scones

1. *For larger, thicker scones: Place the dough on a lined baking sheet and shape it into an 8-inch round, about 1 inch thick. Using a sharp knife, press straight down to cut into 8-10 wedges. Avoid sawing back and forth.
2. *For smaller, crispier scones: Place the dough on a lined baking sheet and divide it into 2 equal portions. Shape each into a 4-inch round, about 1 inch thick. Using a sharp knife, press straight down to cut each round into 8 wedges, for 16 scones total. Avoid sawing back and forth.
3. **If mix-ins fall out while shaping the dough, gently press them back in or discard any extras.
4. 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 the Scones

1. 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.)
2. Transfer to a cooling rack to cool and enjoy!