Gluten-Free Cranberry Scones
These Gluten-Free Cranberry Scones are the perfect baked treat for anyone seeking a light, tender, and satisfying option free from gluten. Made with a versatile gluten-free all-purpose flour blend and a touch of xanthan gum for structure, these scones strike a beautiful balance between flaky and soft. Every bite is bursting with the sweet-tart charm of dried cranberries, complemented by a delicate sprinkle of turbinado sugar for a delightful crunch. The recipe is easy to follow, coming together in just 35 minutes from start to finish, making it ideal for breakfast, brunch, or an afternoon snack. Whether served warm or at room temperature, these scones are sure to impress, offering both gluten-free goodness and irresistible flavor in every golden-brown wedge. Perfect for sharing or savoring solo, they’re a must-try treat for gluten-free baking enthusiasts!
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Recipe Information
Ingredients
- 2 cups gluten-free all-purpose flour blend
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 1 tablespoon granulated sugar
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 0.75 cup dried cranberries
- 1 whole large egg
- 0.5 cup whole milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons turbinado sugar for sprinkling
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, xanthan gum, granulated sugar, and salt until well combined.
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
Stir in the dried cranberries evenly throughout the flour mixture.
In a separate bowl, whisk together the egg, whole milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients, gently stirring with a silicone spatula until just combined. Do not overmix.
Transfer the dough onto a lightly floured surface and gently knead it a few times to bring it together, forming it into a disc about 1 inch thick.
Using a sharp knife, cut the disc into 8 equal wedges.
Arrange the wedges on the prepared baking sheet, leaving some space between each piece.
Sprinkle the tops of the scones with turbinado sugar for added crunch and sweetness.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your gluten-free cranberry scones!
Nutrition Facts
Calories |
2393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 2733 mg | 119% | |
| Total Carbohydrate | 344.3 g | 125% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 114.7 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 235 mg | 18% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 357 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
