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A Cranberry Orange Scone topped with jam and whipped cream with a bite missing.

Gluten Free Cranberry Orange Scones

These gluten free Cranberry Orange Scones are light and tender with a buttery flavour and subtle sweetness, just like a scone should be.
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Course: Baking
Cuisine: Canadian
Keyword: gluten free cranberry orange scones, gluten free scones
Cook Time: 15 minutes
Servings: 6 scones
Author: Cinde Little

Ingredients

  • 1⅔ cups EGFG gluten free flour blend* (220 g)
  • 3 tablespoon sugar (decrease to 1 tablespoon for savoury scones)
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon xanthan gum
  • 6 tablespoon cold butter cut into ½-inch pieces
  • cup fresh cranberries chopped
  • 1 tablespoon orange zest finely chopped
  • cup sour cream
  • 1 egg

Instructions

  • Set oven rack to the centre of the oven. Preheat to 500°F. Use two baking sheets to prevent over browning. Line baking pan with parchment then transfer parchment directly onto the counter. Spray or brush with oil.
  • In a large bowl measure flour, sugar, baking powder, salt and xanthan gum. Whisk until combined.
  • Using a stand mixer, food processor or your hands, add cold butter and mix until the mixture resembles fine crumbs with no butter pieces visible.
  • Stir in cranberries and orange zest.
  • In a measuring cup stir sour cream and egg until combined. Stir into dry ingredients and mix until combined. Cover bowl and let rest for 30 minutes.
  • Transfer dough to greased parchment paper. Using wet hands shape the dough into a 6-inch round about 1-inch thick.**
  • Grease a large knife and cut into 6 or 8 wedges. Transfer parchment to baking sheet and arrange scones 2-inches apart. Lightly sprinkle tops with a little extra sugar.
  • Transfer to oven and immediately reduce temperature to 425°F. Bake until golden brown, 15-18 minutes.
  • Cool on a baking rack 5-10 minutes before eating. When completely cooked store in airtight container.

Notes

*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)
**For mini scones shape dough into 2 rounds, each about 4-inches in diameter.