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Cranberry Scones With Orange Icing

Cranberry Scones With Orange Icing for a Cozy Morning Treat

Delight in these Gluten-Free Cranberry Scones with Orange Icing, perfect for a cozy breakfast or afternoon treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups Gluten Free Flour Blend Use a blend with xanthan gum for best results
  • 1 cup Cane Sugar Can substitute with coconut sugar for a unique flavor
  • 1 tbsp Baking Powder (Aluminum-Free) Check for freshness before use
  • 1/2 tsp Salt Kosher or sea salt recommended
  • 2 Large Eggs For egg-free, use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water)
  • 1/2 cup Milk or Non-Dairy Milk Almond or oat milk are great options
  • 1 tsp Pure Vanilla Extract Use real vanilla for the best flavor
  • 1/2 cup Unsalted Butter Cold plant-based butter can be used
  • 1 cup Fresh Cranberries Frozen can work too, ensure they are thawed and drained
  • 1 tbsp Orange Zest Lemon zest is an alternative if desired
For the Orange Icing
  • 1 cup Powdered Sugar Reduce amount for a less sugary glaze
  • 2 tbsp Orange Juice (with Pulp) More juice yields a thinner icing

Equipment

  • Mixing bowl
  • Baking Sheet
  • Parchment Paper
  • Whisk
  • Pastry Cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350º F (175º C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the gluten-free flour blend, cane sugar, baking powder, and salt.
  3. Cut the cold unsalted butter into the dry mixture until resembling coarse crumbs.
  4. In a separate bowl, whisk together the eggs, milk, orange zest, and vanilla extract.
  5. Add the wet mixture to the dry ingredients and fold in the cranberries until just combined.
  6. Transfer the dough to the baking sheet and shape into a 1.5-inch thick circle.
  7. Gently score the dough into eight equal slices without cutting through completely.
  8. Bake the scones in the preheated oven for 25-30 minutes until golden.
  9. Allow the scones to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
  10. Whisk together the powdered sugar and orange juice until smooth, adjusting thickness as desired.
  11. Drizzle the orange icing over the cooled scones and let set before serving.

Nutrition

Serving: 1sconeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

These scones are perfect for breakfast or an afternoon treat. Great for freezing!

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