These gluten-free cranberry scones are light, flaky, and bursting with sweet-tart cranberries. Perfect for a cozy breakfast or a sweet treat with tea!
They smell fantastic while baking, and I can’t resist grabbing one fresh out of the oven. Just a little butter on top, and I’m in heaven! 😍
Key Ingredients & Substitutions
Gluten-free all-purpose flour: I recommend using a blend that already contains xanthan gum. If you can’t find it, you can mix almond flour and coconut flour, but the texture may vary.
Butter: Cold unsalted butter is key for flaky scones. If you’re dairy-free, use coconut oil or vegan butter; just ensure it’s cold for the best texture.
Dairy milk: Any milk works here! Almond milk or oat milk is a great choice if you’re avoiding dairy. Just pick one that’s unsweetened to control the sweetness.
Cranberries: Dried cranberries add sweet and tart flavor. You can replace them with dried cherries or blueberries, or use fresh cranberries for a tangier bite, but chop them up a bit to spread the flavor.
How Do I Ensure My Scones Are Flaky and Tender?
A key to making perfect scones is working with cold ingredients and not over-mixing the dough. Here’s how to do it:
- Keep the butter cold: Cut it into cubes and place it in the freezer for about 10 minutes before mixing.
- Mix gently: Combine wet and dry ingredients until just moistened. It’s okay if there are a few lumps; this will help keep your scones tender.
- Shape swiftly: When you’re patting the dough into shape, do it quickly to minimize warmth from your hands.
With these tips, you’ll achieve that perfect flaky texture and delicious flavor. Happy baking!
Gluten Free Cranberry Scones
Ingredients You’ll Need:
- 2 cups gluten-free all-purpose flour blend (with xanthan gum included)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1 large egg
- 2/3 cup milk (dairy or dairy-free alternative), plus extra for brushing
- 1 teaspoon vanilla extract
- 1 cup dried cranberries (or fresh cranberries chopped roughly if preferred)
- Optional: coarse sugar for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 18-22 minutes of baking time. In total, you should be able to enjoy these delicious scones in about 35-40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure that the scones bake evenly and turn out perfectly golden brown. While it’s warming up, line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt. Make sure everything is well combined to ensure an even distribution of flavors throughout the scones.
3. Cut in the Butter:
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, mix the butter into the flour until it resembles coarse crumbs. This will help create those flaky layers in your scones!
4. Add the Cranberries:
Gently stir in the dried cranberries, making sure they are evenly spread throughout the mixture. If you’re using fresh cranberries, be sure to chop them roughly so they blend well into the dough.
5. Mix the Wet Ingredients:
In a separate bowl, beat the egg and then mix in the milk and vanilla extract. This combination adds moisture and flavor to your scones.
6. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry mix and gently stir until just combined. Be careful not to overmix the dough; it should be slightly sticky and hold together when squeezed.
7. Shape the Dough:
Lightly flour your work surface with some gluten-free flour. Turn out the dough and pat it into a circle that is about 1 inch thick, ensuring it’s even all around.
8. Cut the Scones:
Using a sharp knife, cut the dough into 8 equal triangular wedges. This makes it easy to separate them after baking!
9. Arrange on Baking Sheet:
Place the wedges on the prepared baking sheet, ensuring they have a bit of space between them for proper baking.
10. Brush and Sprinkle:
Brush the tops of the scones lightly with some milk. If you like a little extra sweetness and crunch, sprinkle coarse sugar on top!
11. Bake:
Bake the scones in the preheated oven for 18-22 minutes, or until they’re golden brown and a toothpick inserted into the center comes out clean. Just watch them closely to prevent over-baking.
12. Cool & Serve:
Once they’re done, remove the scones from the oven and let them cool on a wire rack for about 10 minutes. Then enjoy them warm with a pat of butter or a dollop of cream!
These gluten-free cranberry scones are sure to be a hit! Enjoy every bite!
Can I Use a Different Flour for This Recipe?
Yes! If you don’t have a gluten-free all-purpose blend, you can use almond flour and coconut flour, but the texture might be slightly different. Make sure to add xanthan gum if your flour blend doesn’t include it, as it’s essential for binding!
How Do I Make These Scones Dairy-Free?
To make the scones dairy-free, substitute cold unsalted butter with coconut oil or vegan butter. For the milk, use almond milk, soy milk, or any dairy-free alternative. Just keep everything cold to maintain the scone’s flakiness!
Can I Prep the Dough Ahead of Time?
Absolutely! You can prepare the dough and shape it into wedges, then cover it tightly in plastic wrap and refrigerate. Bake them within 24 hours for the best results; just add a couple of extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftover Scones?
Store leftover scones in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze them in a single layer and then transfer them to a freezer bag. They can be reheated directly from frozen! Just pop them in a warm oven for a few minutes.
