Click to Print This Page

Gluten-Free Cranberry Scones
Makes 10 Scones

These scones are light and flaky. Top them with jam and enjoy them with a steaming cup of coffee or fragrant tea.

1 ¼ cups white sorghum flour
1 ¼ cups white rice flour
¼ cup tapioca starch
2 teaspoons xanthan gum
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons cold butter or Earth Balance Natural Buttery Spread,
   cut into small pieces
¾ cup buttermilk or soy yogurt (flavor of choice)
¼ - ⅓ cup packed brown sugar*
1 egg, lightly beaten, or flax gel**
¾ cup dried cranberries
1 tablespoon grated fresh orange peel
Extra rice flour for dusting
1 egg, lightly beaten, optional

1. Preheat oven to 425 degrees.
2. In a large mixing bowl, combine flours, tapioca starch, xanthan gum, baking powder, baking soda and salt. Mix well. Cut butter into dry ingredients until mixture resembles coarse meal.  
3. In a separate bowl, combine buttermilk, brown sugar, one egg or flax gel, cranberries and orange peel. Make a well in the center of dry ingredients and add the wet mixture. Blend well until dough begins to clump into a ball. Do not over-mix.
4. Line a baking sheet with parchment paper. Sprinkle 1 tablespoon rice flour onto parchment and turn dough onto paper. Turn dough a couple times, pressing and kneading it together. Press into an 8- or 9-inch circle and cut into about 10 wedges. Brush top with beaten egg, if desired. Use a spatula to slightly separate wedges. 
5. Bake 14 to 18 minutes. Remove and place pan on a wire rack to cool at least 10 minutes. Scones can be served warm or at room temperature. For best results, don’t serve directly from the oven. 

*TIP: For a sweeter scone, add the larger amount of brown sugar.
**TIP: To replace one egg, combine 1 tablespoon flax meal with 3 tablespoons warm water and proceed with recipe.

This recipe was created by Beth Hillson, Living Without food editor.