Cranberries and orange are a great flavor combination in these tender breakfast scones. If you’d like a little extra sweetness, drizzle over some orange icing and top with some orange sugar crystals.
Cut the butter into the flour mixture until it forms pea-sized crumbs. When the scones are in the oven, the heat causes the large pieces of butter to release steam that separates the layers of the dough, making them flaky and tender.
If using a biscuit/cookie cutter, don’t use a twisting motion to cut out the dough. Push down and pull up – the twisting motion can pinch the cut edges together, which can seal it so much that it prevents the edges from rising up. You can reroll scraps, however they will never be as tender as the first batch.
You can also shape into balls (work quickly butter doesn’t melt), then press down with your knuckles to flatten to 1”. Although its hard to get the biscuits all to be the same size this way (which will affects cooking times), unless you use a kitchen scale.
Cranberry & Orange Scones
- 4 ¼ cups GFC Baking Flour Blend divided
- 2 tsp xanthan gum
- 2 Tbsp baking powder
- ¼ cup sugar
- 2 tsp salt
- Zest from 1 1/2 oranges
- 1 ½ cups butter or margarine cubed
- 4 eggs
- 1 cup cream* or undiluted evaporated milk cold
- 1 cup dried cranberries coarsely chopped
- ½ cup icing sugar
- 3-4 tsp orange juice
Orange Sugar Topping
- 2 Tbsp sugar
- Zest from ½ orange
- In a large bowl mix together 4 cups of the flour, xanthan gum, and baking powder until well blended. Stir in the sugar, salt and zest. Cut in the butter until pea-sized crumbs form.
- In a small dish, whisk together the eggs and cream. Slowly pour into the flour mixture, mixing until just blended.
- In a small dish stir together the cranberries and the remaining ¼ cup of flour, then stir into batter, until dough forms. If time allows, shape into a disc and wrap in plastic wrap. Let dough to rest for 30 minutes so the flour can completely absorb the liquids.
- On a floured surface, roll out to 1 ½ “ thick. Use a large circle cookie cutter and press out the shapes – taking care not to twist as you press down. This can pinch and seal the edges closed, preventing them from rising well (and gluten free baking needs all the help it can get!).
- If desired for a smooth and shiny top, brush the tops with a mixture of 1 egg + 2 Tbsp water or with a bit of cream.
- Bake at 400°F for 25-30 minutes until fully cooked or the internal temperature is over 202°F on an instant read thermometer.
- For the glaze, mix together all ingredients until smooth then drizzle over warm scones (you can make the glaze as thick or thin as you like).
- For the orange sugar, mix together until evenly distributed. Then sprinkle over the freshly glazed scones.