These gluten-free cranberry scones are light, fluffy, and packed with tasty cranberries. Perfect for breakfast or a cozy snack with tea!
I love how colorful they look, and they smell amazing when baking. Plus, they’re easy to whip up, making a great treat any day of the week. Yum!
Key Ingredients & Substitutions
Gluten-Free All-Purpose Flour: Use a blend with xanthan gum for the best texture. If you don’t have it, a homemade mix of almond flour and rice flour can work as a substitute, but the results may vary.
Dried Cranberries: These add great flavor and chewiness. If fresh cranberries are available, you can use those, but reduce sugar slightly since they are more tart.
Sour Cream/Greek Yogurt: Both options keep the scones moist. You can swap it with buttermilk or dairy-free yogurt if you’re looking for alternatives.
Butter: Unsalted butter is standard, but coconut oil or vegan butter can be used for a dairy-free version. Just ensure it’s cold to maintain the right texture.
How Do I Achieve the Right Scone Texture?
Getting the right texture for scones can be tricky. You want them light and fluffy, not dense. Here are steps to follow:
- Use cold ingredients. This helps create pockets of air during baking, resulting in fluffier scones.
- Don’t overmix the dough. Gently combine the wet and dry ingredients until just mixed to avoid tough scones.
- If the dough is too sticky, sprinkle a little more gluten-free flour onto your hands or work surface to make shaping easier.
- Brush the tops with milk before baking. This gives your scones a nice golden color.
By following these tips, you’ll have scones that are not only gluten-free but also deliciously tender and tasty!
Gluten Free Cranberry Scones
Ingredients:
- 2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup cold unsalted butter, cut into small cubes
- 3/4 cup dried cranberries
- 1 large egg
- 1/2 cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (almond or dairy), as needed, for brushing tops
Time Estimate:
This recipe will take about 10 minutes to prepare and around 18-22 minutes to bake. Allow a little extra time for cooling, and you’ll have delicious scones ready in about 30-40 minutes total!
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). While waiting, line a baking sheet with parchment paper so that your scones don’t stick.
2. Mix Dry Ingredients:
In a large bowl, whisk together the gluten-free flour, granulated sugar, baking powder, baking soda, and salt until everything is well blended. This helps distribute the ingredients evenly.
3. Cut in the Butter:
Next, add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingers, cut or rub the butter into the flour until the mixture looks like coarse crumbs. This step is important for getting flaky scones!
4. Add the Cranberries:
Gently stir in the dried cranberries into the crumb mixture, making sure they are evenly distributed.
5. Combine Wet Ingredients:
In a separate bowl, whisk together the egg, sour cream (or Greek yogurt), and vanilla extract until smooth. This will add moisture and flavor to your scones.
6. Mix Everything Together:
Pour the wet ingredients into the dry mixture and gently mix until just combined. The dough will be a little sticky but should hold together well. If it feels too dry, add a tablespoon of milk at a time until you reach the right consistency.
7. Shape the Dough:
Transfer the dough onto a lightly floured surface (using gluten-free flour) and shape it into a round disc about 1 inch thick. Try to handle the dough as little as possible to keep it light!
8. Cut the Scones:
Cut the disc into 6 equal triangles. Place them on the prepared baking sheet, leaving some space between each scone to allow for spreading while baking.
9. Brush with Milk:
Gently brush the tops of the scones with milk to help them brown nicely in the oven.
10. Bake:
Bake the scones in your preheated oven for 18-22 minutes, or until they’re golden brown and a toothpick inserted in the center comes out clean.
11. Let Them Cool:
Once done, remove the scones from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
12. Serve and Enjoy:
Serve your delicious gluten-free cranberry scones warm or at room temperature. They’re fantastic on their own or with a little butter or jam. Enjoy!
Can I Use Fresh Cranberries Instead of Dried Ones?
Yes, you can substitute fresh cranberries for dried ones! However, remember that fresh cranberries are tart, so you may want to reduce the sugar in the recipe by a tablespoon or two to balance the flavors.
What Can I Substitute for Butter?
If you need a dairy-free option, you can use coconut oil or vegan butter instead of regular butter. Make sure it’s cold before cutting it into the flour to keep the scones flaky!
How Should I Store Leftover Scones?
Store any leftover scones in an airtight container at room temperature for up to 3 days. To keep them fresher for longer, you can also refrigerate them, but let them warm up a bit before enjoying for the best texture.
Can I Freeze the Scones Before Baking?
Absolutely! You can shape the scones, place them on a baking sheet, and freeze them until solid. Transfer to a zip-top bag and store in the freezer for up to 2 months. Just bake them straight from frozen, adding a couple of extra minutes to the baking time.
