Gluten-Free Cranberry-Orange Scones
Tender and lightly sweet, everything a good scone should be, these gluten-free cranberry scones are infused with orange zest and juicy cranberries, making them a worthy addition to any holiday table.
Ingredients
- 185 g gluten-free oat flour about 2 cups
- 65 g teff flour about 1/2 cup
- 3 tsp baking powder
- ½ tsp fine sea salt
- 2 tsp orange zest
- ½ cup maple sugar
- ½ cup unsalted butter very cold
- ½ cup heavy cream
- 2 large eggs
- 1 heaping cup frozen cranberries
Instructions
- Place the sugar in a large bowl and add the orange zest. Using your fingers, work the zest into the sugar until it is fragrant and well dispersed. Whisk in the flours, baking powder and salt. Whisk to combine. Grate the frozen butter using a box grater and add it to the flour mixture. Work in the butter with a fork and/or your hands until it comes together in pea-sized crumbs.
- In a small bowl, whisk together the heavy cream and eggs. Drizzle over the flour mixture, add the cranberries, and stir together until moistened.
- Using a little oat flour, turn out the dough on the counter and, using a little more oat flour, knead and work the dough together until it is smooth and firm. Form dough into an 8-inch disc and, using a sharp knife, cut into 8 equal pieces.
- Line a baking sheet with parchment paper. Place the scones on the baking sheet and place the sheet in the fridge for at least an hour. Full disclosure: the first time I baked these scones they rested for 2-3 hours in the fridge. You could also make these in advance and store in a parchment-lined, air tight container overnight for morning baking.
- When ready to bake, preheat oven to 375°F. Place the scones on their prepared baking sheet on top of another baking sheet, then place in the oven and bake for about 35 minutes, until scones are lightly browned and firm. Remove from oven, let cool on the sheet for 5 minutes, then place on a rack to cool completely. Scones will keep, in an air-tight container on the counter, for up to 3 days.
Notes
Oat flour substitute -- try sorghum flour.
Teff flour substitute -- try buckwheat or almond flour.
Maple sugar substitute -- use coconut sugar or granulate sugar.
Butter substitute -- swap very cold coconut oil and work in similarly.
Heavy cream substitute -- use coconut cream (not coconut milk)