gluten-free cranberry-orange scones

🧾 Ingredients (8 scones)

Dry

• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• ⅓ cup sugar
• 2 tsp baking powder
• ½ tsp salt

Wet

• ½ cup cold butter (cubed)
• 1 egg
• ½ cup heavy cream (or milk)
• 1 tbsp orange zest
• 2 tbsp fresh orange juice
• 1 tsp vanilla extract

Add-ins

• ¾ cup dried cranberries (or fresh, chopped)

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🥣 Instructions

1. Preheat oven to 200°C (400°F). Line a baking tray.
2. Mix dry ingredients
   In a bowl, whisk flour, sugar, baking powder, and salt.
3. Cut in butter
   Add cold butter and rub or cut in until mixture looks like coarse crumbs.
4. Mix wet ingredients
   In another bowl, whisk egg, cream, orange zest, juice, and vanilla.
5. Combine
   Add wet mixture to dry and mix gently. Fold in cranberries.
   (Dough will be slightly sticky—this is normal for gluten-free.)
6. Shape
   Form into a circle (about 1-inch thick) and cut into 8 wedges.
7. Bake
   Bake for 15–18 minutes until golden on top.
8. Cool slightly before serving.

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🍯 Optional Orange Glaze

• ½ cup powdered sugar
• 1–2 tbsp orange juice

Mix and drizzle over cooled scones.

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🍽️ Nutrition (Per Scone, approx.)

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⭐ Tips for Success

• Use a good gluten-free flour blend (with xanthan gum for structure)
• Keep butter cold → flakier texture
• Don’t overwork the dough
• If dough is too dry, add 1–2 tbsp milk

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🔄 Variations

• Add chopped nuts (almonds or pecans)
• Use lemon instead of orange
• Swap cranberries for blueberries