Gluten-Free Cranberry Scones

Delightfully tender and bursting with the tangy sweetness of dried cranberries, these Gluten-Free Cranberry Scones are the perfect treat to satisfy your mid-morning cravings or complement your afternoon tea. Made with a buttery gluten-free dough infused with vanilla and a touch of xanthan gum for just the right texture, these scones boast a beautifully golden crust sprinkled with crunchy turbinado sugar. Ready in under 40 minutes, they’re an easy yet impressive gluten-free baked good that even non-gluten-free eaters will love! Whether served warm with a pat of butter or enjoyed plain, these scones are an irresistible balance of crumbly and moist, with every wedge delivering a bite filled with cranberries for a delightful pop of flavor. Perfect for gluten-free breakfast spreads or as a cozy baked indulgence any time of day!

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, xanthan gum, granulated sugar, and salt until well combined.

Step 3

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.

Step 4

Stir in the dried cranberries evenly throughout the flour mixture.

Step 5

In a separate bowl, whisk together the egg, whole milk, and vanilla extract.

Step 6

Pour the wet ingredients into the dry ingredients, gently stirring with a silicone spatula until just combined. Do not overmix.

Step 7

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.

Step 8

Using a sharp knife, cut the disc into 8 equal wedges.

Step 9

Arrange the wedges on the prepared baking sheet, leaving some space between each piece.

Step 10

Sprinkle the tops of the scones with turbinado sugar for added crunch and sweetness.

Step 11

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.

Step 12

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.

Step 13

Serve warm or at room temperature. Enjoy your gluten-free cranberry scones!

Nutrition Facts

Serving size	689.2 grams (689.2g)

Amount per serving	% Daily Value*
Calories	2393

Total Fat 107.10g	137%
Saturated Fat 64.60g	323%
Polyunsaturated Fat 0.10g
Cholesterol 459mg	153%
Sodium 2733mg	119%
Total Carbohydrate 344.30g	125%
Dietary Fiber 16.40g	59%
Total Sugars 114.70g
Protein 16.20g	32%

Vitamin D 153IU	765%
Calcium 235mg	18%
Iron 2mg	13%
Potassium 357mg	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.

Source of Calories

Fat: 40.1%

Protein: 2.7%

Carbs: 57.2%