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Gluten Free Cranberry Orange Scones

Gluten Free Cranberry Orange Scones That Brighten Your Breakfast

Delight in these Gluten Free Cranberry Orange Scones, perfect for breakfast with vibrant citrus and tart cranberries.
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Prep Time 20 minutes
Cook Time 26 minutes
Chilling Time 10 minutes
Total Time 56 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Mixture
  • 2 medium oranges zest Use organic oranges for the best taste.
  • 100 grams granulated sugar Provides sweetness to balance the tart cranberries.
  • 300 grams gluten free multipurpose flour Opt for a blend that offers great structure.
  • 14 grams baking powder Ensure it's fresh for optimal rising.
  • 0.5 teaspoon kosher salt Adjust based on the salt type used.
  • 113 grams unsalted butter Grate or cube for easy incorporation.
  • 125 grams buttermilk Can substitute with a mix of milk and vinegar if needed.
  • 1 large egg Cold, adds richness and helps bind the dough.
  • 25 grams orange juice Fresh-squeezed is preferred.
  • 1 teaspoon vanilla extract Adds warmth to the overall flavor profile.
  • 100 grams fresh cranberries Provides a tart burst.
For the Topping
  • Raw Sugar For sprinkling on top before baking.
  • Extra Buttermilk For brushing on scones to enhance browning.
For the Glaze
  • 120 grams powdered sugar Sweetens the glaze.
  • 30-40 grams orange juice Helps achieve the desired consistency for the glaze.

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • mixing bowls
  • whisk
  • Pastry cutter

Method
 

Step‑by‑Step Instructions for Gluten Free Cranberry Orange Scones
  1. Preheat your oven to 400°F (204°C) and prepare a baking sheet with parchment paper.
  2. Sift together the gluten-free flour, baking powder, and kosher salt.
  3. Rinse and chop fresh cranberries, ensuring even size.
  4. Combine granulated sugar with orange zest, rubbing the zest into the sugar.
  5. Fold the dry ingredients into the orange-zest sugar mixture until just combined.
  6. Cut the cold unsalted butter into the mixture until it resembles coarse crumbs.
  7. Whisk together buttermilk, egg, vanilla extract, and orange juice until frothy.
  8. Pour the wet ingredients into the dry mixture and stir gently.
  9. Fold in the chopped cranberries carefully.
  10. Shape the dough into a 7-inch circle on the baking tray and refrigerate for at least 10 minutes.
  11. Cut the chilled dough into 8 wedges, brush with extra buttermilk, and sprinkle with raw sugar.
  12. Bake for 22-26 minutes until golden brown and fragrant.
  13. Let the scones cool on a wire rack, then glaze with a mixture of powdered sugar and orange juice.

Nutrition

Serving: 1sconeCalories: 220kcalCarbohydrates: 34gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Use a digital kitchen scale for precise measurements. Avoid over-kneading for tender scones.

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