These gluten-free cranberry scones are a tasty treat! With bursts of juicy cranberries and a light, fluffy texture, they’re perfect for breakfast or snack time.
Who can resist the sweet-tart flavor of cranberries? They make every bite delightful! I love enjoying these warm with a bit of butter—it’s like a cozy hug on a plate! 😊
Ingredients & Substitutions
Gluten-Free Flour: Use a high-quality gluten-free all-purpose flour blend that includes xanthan gum. If you don’t have xanthan gum, try mixing 1 tsp of psyllium husk powder with the flour. It gives similar elasticity.
Cranberries: Dried cranberries add a lovely tartness. You can substitute with dried cherries, raisins, or even chocolate chips for a sweeter scone!
Butter: If you need a dairy-free option, coconut oil or vegan butter can work well in place of unsalted butter. Make sure it’s cold, just like traditional butter, for the best texture.
Sour Cream/Yogurt: Both are great for moisture! Greek yogurt is thicker and adds protein. If you want a non-dairy option, try using unsweetened almond yogurt instead.
How Can I Ensure My Scones Are Light and Fluffy?
Getting the right texture in scones can be challenging, but here are some tips:
- Start with cold ingredients: Using cold butter and dairy helps create those flaky layers.
- Don’t overwork the dough: Mix just until combined. This keeps the scones tender.
- Pat, don’t roll: When shaping the dough, gently pat it into shape instead of rolling it out. This prevents gluten formation and keeps your scones light.
- Use a sharp knife for cutting: A sharp knife helps keep the edges from getting smooshed, which gives a better rise while baking.
- Check for doneness: The scones are ready when they’re golden and a toothpick comes out clean—no wet dough!
Gluten Free Cranberry Scones
Ingredients You’ll Need:
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup cold unsalted butter, cut into small pieces
- 3/4 cup dried cranberries
- 2 large eggs
- 2/3 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- Optional: coarse sugar for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 18-22 minutes to bake. Once you’re done, let the scones cool for 5 minutes before enjoying them. In total, set aside about 40 minutes to make and serve these delicious scones!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Sheet:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper so the scones won’t stick while baking.
2. Mixing the Dry Ingredients:
In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and baking soda until everything is combined and there are no lumps.
3. Combining Butter with the Flour:
Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until it resembles coarse crumbs, with some pea-sized chunks remaining. This will create that flaky texture you want!
4. Adding Dried Cranberries:
Gently stir in the dried cranberries, ensuring they are evenly distributed through the flour-butter mixture.
5. Mixing the Wet Ingredients:
In a separate bowl, whisk together the eggs, sour cream (or Greek yogurt), and vanilla extract until smooth and blended well.
6. Combining Wet Ingredients with Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently mix using a spatula or spoon until just combined. Be careful not to overmix; the dough will be a bit sticky but that’s okay!
7. Shaping the Dough:
Turn the dough out onto a lightly floured surface (remember to use gluten-free flour). Pat it into a circle about 8 inches in diameter and approximately 3/4 inch thick. No rolling pin needed here!
8. Cutting the Scones:
Using a sharp knife, cut the dough into 8 equal triangular wedges. Carefully transfer them to your prepared baking sheet, making sure to space them out a bit.
9. Adding Some Sugar:
If you want, sprinkle some coarse sugar on top of the scones for an extra touch of sweetness and crunch.
10. Baking Time:
Bake the scones in your preheated oven for 18 to 22 minutes, or until they turn golden brown on top. A toothpick inserted into the center should come out clean when they’re ready.
11. Cooling Off:
Once baked, 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:
These scones are best served warm or at room temperature. Enjoy them on their own, or spread a little butter or clotted cream on top for a special treat!
Can I Use a Different Type of Flour?
Yes! If you have a different gluten-free flour blend, you can use it as long as it includes xanthan gum or you add it separately. You can also swap in almond flour or coconut flour, but you may need to adjust the liquid in the recipe.
What If I Don’t Have Dried Cranberries?
No worries! You can substitute dried cranberries with dried cherries, raisins, or even chocolate chips for a sweeter option. Fresh or frozen berries can work too, but they may change the texture slightly.
How Should I Store Leftover Scones?
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer bag for up to 2 months. Thaw overnight in the fridge or warm them in the oven before serving.
Can I Make This Recipe Dairy-Free?
Absolutely! Use dairy-free butter or coconut oil instead of regular butter. You can also substitute the sour cream or yogurt with non-dairy yogurt or even applesauce for moisture.
