Gluten Free Cranberry Orange Scones

Gluten-free, Dairy-free

Gluten-Free Cranberry Orange Scones

I used to feel intimidated by the idea of homemade scones. I mean - they are always so dense, yet flakey… that means they have to be hard to make, right? … wrong. Well, I’m not sure if I thought there was more to it than rounding dough into a circle and cutting, but I can tell ya the intimidation was not warranted!

Ever since I tried my hands at a homemade scone recipe a while back (Blueberry Lemon Poppyseed Scones!), I have been having so much fun making them for holiday mornings, brunch gatherings, or just breakfast throughout the week!

This holiday season, I present you with my latest fave - Gluten Free Cranberry Orange Scones! (I mean, what is more festive than cranberries and oranges, am I right?) I used blood orange because I love the uniquely sweet flavor and fun pink color it adds to the icing.

If you’re like me and you‘ve been intimidated by the idea of making homemade scones, let me assure you that the process is quite simple and the result is oh so worth it! I simply prepare the dough, press it into a round circle (about 3/4” deep), cut 8 slices, and set on a baking sheet to cool before baking. Once they are baked, take them out of the oven, drizzle with icing and enjoy!

Gluten Free Cranberry Orange Scones

Danielle Webb | 12/21/2020

Prep time: 20 minutes

Chill time: 20-30 minutes

Cook time: 18-25 minutes

Total time: About 1 hour, 15 minutes

Servings: 8

Ingredients:

• 2 cups almond flour

• 3/4 cup coconut flour

• 1/2 cup coconut sugar

• 1/2 tsp salt

• 2 1/2 tsp baking powder

• 1/2 cup vegan butter, chilled or frozen

• 1/4 cup canned full-fat coconut milk (set aside 1 Tbsp coconut milk for icing)

• 1 Tbsp maple syrup

• 1 egg

• 1 1/2 tsp vanilla

• Juice of 1/2 a blood orange (or navel orange) + zest of full orange (set aside 1 Tbsp orange juice and a bit of zest for icing)

• 1 cup dried cranberries

• 1/4 cup crystal sugar, optional

• 1 cup powdered sugar, for icing

Instructions:

1. Preheat oven to 400 F

2. Mix flour, sugar, salt, and baking powder in a bowl

3. Grate the butter and combine with dry ingredients using a pastry knife or fork

4. In a separate bowl, add the coconut milk (keeping most of it the top layer in the can, then adding in some of the liquid), whisk until combined and a buttermilk-like texture

5. In the bowl with the coconut milk, whisk in maple syrup, egg, orange juice/zest, and vanilla

6. Add the wet ingredients to the dry, stir to combine

7. Fold in dried cranberries with a rubber spatula

8. Place dough on floured surface (a little almond flour will do) and form into a circle, about 1" thick

9. Cut dough into 8 triangles, sprinkle with crystal sugar, and set on baking sheet in the fridge for about 20-30 minutes to chill

10. Bake 18-25 minutes

11. Prepare icing: Combine 1 cup powdered sugar, 1 Tbsp coconut milk, 1 Tbsp orange juice + zest, and whisk. Drizzle on scones when ready to serve.

These Gluten Free Cranberry Scones make the perfect Christmas morning breakfast or festive brunch addition. I hope you enjoy making these and give yourself a little confidence boost when you successfully make delicious scones at home!

Be sure to tag me @captured.cravings if you share on Instagram so I can see how you liked this recipe!

xoxo

Danielle Webb