Gluten Free Cranberry Orange Scones

This rich but absolutely delicious recipe makes 8 full sized scones. If you are serving them as part of a holiday buffet you will want to cut them into 16 pieces rather than 8!

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 376kcal

Author Wendy Polisi

Ingredients

1 cup milk dairy or non-dairy
1 tablespoon lemon juice
1 cup extra fine brown rice flour
¾ cup sorghum flour
½ cup toasted quinoa flour
½ cup potato starch
¼ cup tapioca starch
1.5 teaspoons xanthan gum
⅓ cup sugar or coconut palm sugar
3 teaspoons baking powder
½ teaspoon baking soda
1 ¼ teaspoons kosher salt
1 tablespoon grated orange peel
¾ cup butter or Earth Balance, chilled
¾ cup dried cranberries

Instructions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a small bowl, combine almond milk and lemon juice. Set aside to curdle.
In a large bowl sift together brown or white rice flour, sorghum flour, quinoa flour, potato starch, tapioca starch, xanthan gum, sugar, baking powder, baking soda and salt.
Stir in orange peel. Using fingers or a pastry cutter, mix in butter until you have a coarse meal. Stir in cranberries. Mix in milk mixture, ¼ cup at a time, mixing with a fork as you go.
Place mixture on a sheet of parchment paper and knead briefly. Form into a round, about an inch thick. Cut into 8 pieces.
Transfer pieces to parchment lined baking sheet. Bake for about 25 minutes. Remove from oven and allow to sit on the baking sheet for another 10 minutes. Serve warm.

Notes

Note: Toasting quinoa flour brings out its nutty flavor, and helps eliminate the strong odor. To toast it, line a rimmed baking sheet with parchment paper. Spread quinoa flour to no more than ¼ inch thick. Place in a 220 degree oven and toast for 90 minutes. Store in an airtight container in the refrigerator or freezer.

If you aren't gluten free, sift together 2 ½ cups all purpose flour, ½ cup quinoa flour, sugar, baking powder, baking soda and salt.

Nutrition