These Gluten Free Cranberry Scones are yummy little treats that are perfect for breakfast or a snack. With juicy cranberries and a tender texture, they’re sure to brighten your day!
They’re wonderful with a bit of butter or jam on top. I love making them fresh for my friends, and they always disappear quickly. Give them a try; I promise you won’t regret it!
Key Ingredients & Substitutions
Gluten-Free Flour: Use a high-quality gluten-free all-purpose flour that’s blended with xanthan gum for the best texture. If you’re out, a homemade mix of almond flour and coconut flour could work in a pinch, but texture may vary.
Cranberries: Fresh cranberries are ideal for a tart bite. If you can’t find them, you can substitute dried cranberries, but make sure to reduce sugar slightly, as they’re sweeter.
Butter: Cold unsalted butter gives scones a nice flaky texture. If you need a dairy-free option, coconut oil can work, but keep it solid when mixing in.
Sour Cream/Greek Yogurt: These add moisture and richness. If you’re looking for dairy-free, try using a plant-based yogurt. It will keep your scones tender and flavorful.
How Do You Get the Perfect Texture for Scones?
Getting the right texture can be tricky. To achieve that tender crumb, it’s important not to overwork the dough. Here’s how:
- Make sure butter is cold and cut it into the flour until the mixture looks like coarse crumbs.
- Mix the wet ingredients gently into the dry; it’s okay if there are some lumps.
- When folding in cranberries, do so with a light hand to avoid mushy scones.
- Avoid touching the dough too much; handle it just enough to form the shape.
- Chill the scones for 10-15 minutes before baking, this helps them hold their shape and improves texture.
Gluten Free Cranberry Scones
Ingredients You’ll Need:
- 2 1/4 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, diced
- 1/2 cup sour cream or Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries (if frozen, do not thaw)
- Optional: coarse sugar for sprinkling on top
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation and 20 minutes for baking, making a total time of around 35–40 minutes. You’ll mix, shape, and bake these scones to perfection in no time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the gluten-free flour, granulated sugar, baking powder, baking soda, and salt. This will ensure your scones have a good rise and taste.
3. Cut in the Butter:
Next, take the cold, diced butter and use a pastry cutter or your fingers to mix it into the dry ingredients. Work until the mixture resembles coarse crumbs, which helps create that flaky texture we all love!
4. Combine the Wet Ingredients:
In a separate small bowl, whisk together the sour cream (or Greek yogurt), egg, and vanilla extract until smooth. This will add richness to your scones.
5. Mix Wet and Dry Ingredients:
Add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix, or your scones could end up tough.
6. Fold in the Cranberries:
Now, carefully fold in the cranberries. You want to distribute them evenly without breaking them up too much, so the scones stay tender and fluffy.
7. Shape the Dough:
Turn the dough out onto a lightly floured surface (make sure to use gluten-free flour). Shape it into a circle about 8 inches in diameter and 1 inch thick. This will be the base for your scones.
8. Cut and Arrange:
Using a sharp knife, cut the circle into 8 equal wedges. Place the wedges on your parchment-lined baking sheet, leaving a little space between each one.
9. Add a Sweet Touch:
If you’d like, sprinkle the tops with coarse sugar for an extra touch of sweetness and crunch!
10. Bake:
Put the scones in the preheated oven and bake for 18–22 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
11. Cool and Serve:
Once baked, remove the scones from the oven and allow them to cool on a wire rack for about 10 minutes. This cooling time helps the texture to set beautifully.
12. Enjoy:
Serve them warm or at room temperature. They’re delicious on their own or with a little butter or jam. Enjoy your delightful homemade gluten-free cranberry scones!
Can I Use a Different Type of Gluten-Free Flour?
Yes! Just make sure it’s a gluten-free all-purpose blend that includes xanthan gum for the best results. If not, you might need to add xanthan gum to achieve the right texture.
How Do I Store Leftover Scones?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze for up to 3 months. Just reheat them in the oven or microwave when you’re ready to enjoy!
Can I Use Dried Cranberries Instead of Fresh?
Absolutely! If you use dried cranberries, remember to reduce the amount of sugar slightly, as they are sweeter than fresh cranberries. This will help maintain the balance of flavors in your scones.
What Should I Serve with the Scones?
These scones are delicious on their own, but you can also serve them with butter, jam, or clotted cream for a delightful breakfast or tea-time treat. A cup of tea or coffee pairs perfectly too!