Gluten Free Cranberry Orange Scones

Scones! To the Scottish, scones aren’t just a treat at tea time, they are a national treasure. The English eat scones mainly at teatime, but the Scots eat them almost any time they can get their hands on one. A scone with mid-morning coffee, with soup and salad at lunch, at afternoon tea or high tea, and even with a glass of wine at the cocktail hour. Grab a scone and jump on the train for a civilized and comforting journey. Anytime is a good time for a scone!

The origin of the name ‘scone’ is rather unclear and may depend on who you ask. Some say the name comes from where the Kings of Scotland were crowned, the Stone (Scone) of Destiny. Others believe the name is derived from the Dutch word ‘schoonbrot,’ meaning fine white bread, or from the German word ‘sconbrot,’ meaning ‘fine or beautiful bread.’ Still others say it comes from the Gaelic ‘sgonn,’ a shapeless mass or large mouthful. No matter where the name came from the origins are of Scottish pride.

Drop Scones do resemble shapeless masses because the cook scoops up handfuls of dough and drops them on a baking sheet. Still other cooks pat the scone dough into a pie shape and cut it into triangles. Irish soda scones and the Scottish versions are made with flour, bicarbonate of soda and buttermilk, cooked on a griddle. There are even scones made with mashed potatoes — “tattie scones,” the Scots call them. The British are fond of layers of butter, clotted cream and strawberry jam heaped on their scones.

For those of us that prefer gluten free choices, you now have an option and don’t have to pass on the scones! The texture is a little different but the overall flavor and fun of a scone is all there! No matter how you say it, shape it or choose to eat a scone, if they are done right, they will be a delight to eat!

Gluten Free Cranberry Orange Scones

GF Scone ingredients

Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Gather all your ingredients.

Grate Butter

In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate the frozen butter into the flour mixture on the large holes of a box grater.  

Pea size butter

Use your fingers to work in the butter. The mixture should resemble coarse meal with small pea sized lumps of butter. The lumps of butter will release moisture while baking and create a flakier scone.

Add cranberries and zest

Gently stir in cranberries and orange zest.

Sour Cream whisk

 In a small bowl, whisk sour cream, vanilla and egg until smooth.

Combine with fork

Using a fork, stir sour cream mixture into flour mixture until large dough clumps form.

Press dough

Use your hands to press the dough against the bowl into a ball. The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.

Shape dough

Dust your hands with flour to help the dough from sticking to your hands. Place dough on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with 1 tsp. of sugar.

Cut dough

Using a sharp knife, cut the scone dough into 8 triangles.

Bake scones

Place on a cookie sheet lined with parchment paper, about 1 inch apart. Bake until golden, about 15 to 17 minutes.

Cool scones

Cool for 5 minutes and serve warm or at room temperature with a lovely cup of Earl Grey tea.

Gluten Free Cranberry Orange Scones
Yields 8
Adapted From Bob's Red Mill Scone Recipe
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343 calories
34 g
76 g
21 g
5 g
13 g
91 g
211 g
9 g
1 g
6 g
Nutrition Facts
Serving Size
91g
Yields
8
Amount Per Serving
Calories 343
Calories from Fat 185
% Daily Value *
Total Fat 21g
32%
Saturated Fat 13g
64%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 76mg
25%
Sodium 211mg
9%
Total Carbohydrates 34g
11%
Dietary Fiber 1g
5%
Sugars 9g
Protein 5g
Vitamin A
13%
Vitamin C
5%
Calcium
6%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups Bobs Red Mill GF All Purpose Baking Flour
  2. 1/3 cup Sugar
  3. 1 tsp Baking Powder
  4. 1/4 tsp Baking Soda
  5. 1/2 tsp Salt
  6. 6 ounces (1 1/2 sticks) Unsalted Butter frozen and shredded
  7. 1/2 cup Cranberries
  8. Zest from one Orange
  9. 1/2 cup Sour Cream
  10. 1 tsp vanilla
  11. 1 Egg (large)
  12. Sugar to sprinkle on top of scones
Instructions
  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt.
  3. Grate the frozen butter into the flour mixture on the large holes of a box grater.
  4. Use your fingers to work in the butter. The mixture should resemble coarse meal with small pea sized lumps of butter. The lumps of butter will release moisture while baking and create a flakier scone.
  5. Stir in cranberries and orange zest.
  6. In a small bowl, whisk sour cream, vanilla and egg until smooth.
  7. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form.
  8. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  9. Dust your hands with flour to help the dough from sticking to your hands. Place dough on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick.
  10. Sprinkle with 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet lined with parchment paper, about 1 inch apart.
  11. Bake until golden, about 15 to 17 minutes.
  12. Cool for 5 minutes and serve warm or at room temperature.
beta
calories
343
fat
21g
protein
5g
carbs
34g
more
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4 Comments

  1. jen says:

    Just made these, with a few adaption to make it work with what I had on hand. My kids LOVE them! Easy to follow recipe and SUPER yummy!

    • lotpa says:

      Crystal ~ I haven’t tried the recipe with anything else but you could experiment with yogurt. So Delicious brand makes a dairy free version made with coconut milk or a version made with soy. I’d try the Greek Style if you can. Let me know how the scones turn out if you do this. Thanks!

      • Megan says:

        Bummer, I had same question. I was just at the store and would have bought the So delicious! i do have Daiya that i’m sure would do the trick too!!! Sounds like a great recipe!

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