These Cranberry Orange Gluten Free Scones taste so authentic, they disappear as soon as I make them.
Bonus: the house smells great as they are baking.
When starting a gluten free diet, it did not enter my most vivid imagination that I would ever eat a scone again. And, if I did, would it taste okay? As you may know, I only post recipes I really like, and if I am posting a recipe for dairy free, gluten free scones, that are also grain free, that’s a good sign? I have had several readers email to say not only did they love this recipe, but the non-gluten free people in their life loved it as well! This did not surprise me at all. It is always inspiring to find a great, grain free, gluten and dairy free scone that tastes so much like the real thing. Maybe better, I dare say.
Making Your Cranberry Orange Gluten Free Scones:
I use a base recipe and then change the ingredients for the specific recipe I am making, in this case, cranberry and orange. Psst…I have a few other great flavor combos coming in future posts (blueberry gluten free scones) and (cinnamon raisin gluten free scones). In this healthy cranberry orange scones recipe, I decided to add a glazed topping; which is, of course completely optional (but delicious!).
These easy cranberry scones make me think of tea, which reminds me of something I recently discovered and which I will pass along to you. I love green tea, but that is only the case recently. For a long time, I detested it. But realizing all the health benefits, I kept trying different brands, asking people what their favorite brands were, trying those brands and ultimately wondering if I would ever like green tea. I was absolutely amazed that people liked green tea!
But then I read something about green tea which basically said that it was important not to steep it for more than 2-3 minutes max or else it gets bitter. Okay, so I tried it, and ever since I love green tea. Seriously, I put the timer on for 2 minutes without fail. I thought I would pass that along just in case you may have been in the same dilemma. And by the way, I am not too fussy on the brand either, although I prefer organic. They all taste good to me now. So, if you have a green tea story, do tell. I would love to hear. Update: I have now tried matcha green tea (well, in the form of a non dairy ice cream) and love that as well! So, I recently purchased some matcha green tea and have yet to do anything with it. Ideas about where to start?
In a small mixing bowl, add 1/4 cup organic confectioners sugar and 1/2-1 teaspoon fresh orange juice. Whisk these ingredients until the icing is smooth and pourable. You may need to add a bit of sugar or orange juice to get the desired consistency. An alternative to orange juice is unsweetened almond milk or another non-dairy milk. Adding orange zest (if using organic oranges) to the glaze would be a very nice addition.
Here is the recipe I use as the base for these scones, and then I vary the directions and ingredients to the recipe I am creating. I would describe these cranberry orange scones as rich, flaky and slightly sweet. I bake mine until just slightly browned on top. As they cool, they become a little crusty on the outside while moist on the inside. They can be stored in an air tight container.
What is your favorite scone flavor combination?
Used in This Recipe:
These delicious paleo scones (grain, gluten and dairy free) taste so amazing! Try with a bit of your favorite jam, jelly or ghee. They are delicious with a bit of glaze as well.
- 1 cup and 1/3 almond flour
- 1/2 cup arrowroot flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup coconut oil
- 1 large egg
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1/3 cup dried cranberries (add more if you prefer)
- 1/4 cup confectioners sugar (gluten free brand) (I use an organic brand with ingredients of just sugar and tapioca starch)
- 1/2 - 1 teaspoon about 1/2 of orange juiced (can also use almond milk)
Preheat oven to 350 degrees F.
Prepare a baking pan by lining with parchment paper.
In medium sized mixing bowl, place the dry ingredients and whisk until all (or most) lumps are gone. Almond flour tends to have lumps.
Then add the rest of the ingredients and mix well (I use a large spatula).
Place mixture onto the prepared baking sheet with parchment and shape into a circular round about 1 inch in thickness. Cut into four - six pieces.
Separate pieces so they are not touching and can bake this way.
Bake for 20 minutes or until slightly browned on top.
Let cool and serve. Can be stored in airtight container.
Optional: top with glaze once cooled. To make glaze, place confectioners sugar and orange juice in a bowl and whisk until it forms a smooth glaze. You may need to add a little more sugar or orange juice to get the right consistency. An alternative to orange juice is almond milk or another non-dairy milk.
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