Gluten Free Cranberry Orange Scones

Gluten Free Cranberry Orange Scones -

 (makes 8 scones, bake at 400 )

 - 2 cups Cup 4 Cup multipurpose flower

 - 1/4 cup granulated sugar

 - 1 tsp. baking powder

 - 1/2 tsp. baking soda

    zest of one orange

 -  2/3 cup of dried cranberries

 - 6 tbls. cold salted butter

 - 1/2 cup of sour cream

 -  1/4 cup whipping cream ( plus more for brushing the top)

 - 1 large egg

 - 1 tsp. vanilla 

 - 2 tbls. turbanado sugar ( for sprinkling on the top, optional )

Orange Glaze -

 - 3/4 cup confectioners sugar

 - 1-3 tbls. fresh orange juice 

 - 1 tsp. orange zest 

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper

2. Whisk together dry ingredients and then stir in orange zest. 

3. Grate the cold butter into the dry ingredeint + stir until the butter is evenly distributed. 

4. Stir in dried cranberries and place bowl in freezer while you stir together the wet ingredients. 

5. Mix wet ingredients into dry until it comes into a ball. Try to handle the dough as little as possible so that the butter stays cold. 

6. Turn the dough onto the prepared baking sheet. Form the dough into a circle, 8 inches wide and 1 inch high. Using a a sharp knife or pizza cutter, cut the dough into 8 wedges, leaving them 2 inches apart on baking sheet. 

7. ( optional ) brush top with whipping cream and turbanado sugar.

8. Bake in hot oven for 17-19 minutes or until nicely browned.

9. Remove from oven and allow to sit for a couple minutes before transferring to a cooling rack. Drizzle with orange glaze and serve.

 

Personal note: Not all gluten free flours are created equal. So for this specific recipe I strongly recommend you using The Cup 4 Cup multipurpose flour blend for the best results.