Orange Cranberry Scones {gluten free}



Orange Cranberry Scones {gluten free}                           PRINT
adapted from barefoot contessa 

1/2 Cup                flaxseed, grounded
1/2 Cup                rice flour
1 Cup                   arrowroot
1 1/2 Cup             sorghum flour
1 Cup                   almond flour
1/4 Cup                cane sugar
2 T                       baking powder
1 t                        salt
1 Cup                   butter, salted, softened
1/2 Cup               dried cranberries
4                          eggs
1 Cup                  almond/coconut milk
1 T                       vanilla
                            zest of 1 orange
                            juice of 1 orange 
  • Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.
  • Mix all dry ingredients in a medium size bowl. Flaxseed, rice flour, arrowroot, sorghum, almond flour, cane sugar, baking powder and salt.
  • Cut the butter into the flour. It should resemble small peas. Mix in the cranberries. 
  • In a smaller bowl add the eggs, almond/coconut milk, vanilla, zest and orange juice.
  • Pour the wet ingredients into the dry mixture. Fold until combined. 
  • With a ice cream scooper scoop batter onto baking sheet about 1" apart. *I like to pat down the the top, lightly, of the wet batter. Just to help the scones spread and not bake into a dome!
  • Bake for about 10-15 minutes until top is brown.
  • Let cool on a rack for 10 minutes. 
  • Store right away in an air tight container. They will last 2 days.
  • Enjoy! 
If you would like to buy instead of making these go here.

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