I had fun today converting one of my favorite recipes to gluten-free. I am thrilled to share my Gluten Free Cranberry Orange Scones recipe.
My Attempt to Make a Recipe Gluten Free
I was very excited to take my favorite Cranberry Orange Scones recipe and make it gluten and dairy free.
I wasn’t excited when my first attempt at gluten free scones tasted like cardboard.
Feel free to laugh, because they really were awful.
I honestly thought that all of the replacements I had selected made sense. I replaced the flour with 1 to 1 gluten-free flour, the sugar with Organic Coco Sugar, the egg with Just EGG substitute, the cream with Almond Milk, the butter with Country Crock Plant Butter, and the yogurt with So Delicious Dairy Free yogurt.
But it didn’t work.
More specifically, the “cardboard” scones were tasteless, hard, and not sweet enough.
Other than that they were great.
So I started all over with a better idea.
I replaced the Almond Milk with Organic Whole Coconut Milk, and doubled the cranberries and orange amounts and yogurt. For the men in my life who have a sweet tooth, I added some Cream of Coconut on top of the scones as a glaze.
Can I just say that my second attempt making scones tasted amazing!
Ingredients for Gluten Free Cranberry Orange Scones Recipe
How to Make Gluten Free Scones
I used my new pink glass mixing bowls and I just love them. They were such a wonderful Christmas gift from my husband and the boys.
If you haven’t tried the Country Crock Plant butter then you should. It tastes exactly like regular butter and it is so much better for us. The plant butter comes in sticks and in a soft spread tub. All of my boys said that it tastes so good they are all making a change.
(That reminds me, does anyone know of any dairy free cheese that tastes good? It’s the only thing I haven’t been able to find.)
I love fresh cranberries and every holiday season I buy a bunch of them and put them in our freezer. I use them throughout the year for all of my cranberry recipes. I have six bags in our freezer right now.
For the scones, I chopped the cranberries in our food processor.
The recipe is really easy. You basically cut the butter with the flour and add all of the other ingredients. The dough is rolled out about 3/4″ and cut with a heart shaped cookie cutter.
I wish you could taste these scones. They are so delicious. I think you just need to make them for yourself.
- 2 cups gluten-free Measure for Measure (or 1:1) flour
- 1/4 cup sugar substitute (I used Organic Coco Sugar)
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (1/2 stick) cold butter cut in small pieces (I used Country Crock Plant Butter)
- 3/4 cup fresh cranberries, chopped (or dried cranberries)
- 1/4 cup Coconut Whole Milk
- 4 tsp Just Egg (egg substitute) or 1 egg
- 1/2 tsp vanilla
- 2 Tbl and 2 tsp vanilla yogurt (I used So Delicious Vanilla Dairy-free yogurt)
- 3 tablespoon orange juice
- 2 tablespoon orange zest
- 3 TBL Cream of Coconut
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl whisk together flour, sugar, baking powder, and salt.
Add the cold butter to the bowl and cut in with a pastry blender until the pieces of butter until the flour mixture resembles coarse meal.
Chop the cranberries in a food processor and stir into flour mixture with coconut milk, egg substitute, vanilla, yogurt, orange juice, and orange zest.
Flour your hands and work the bough into a large ball. Gently roll with rolling pin until 1" thick. Cut with cookie cutter into desired shapes.
Place on lined baking sheet and bake 12 - 16 minutes until golden.
Drizzle Cream of Coconut over the top of the scones if you want a sweeter scone.
The Creme of Coconut made a huge difference and was so good drizzled on top of the scones.
I served the scones in one of my amazing french compotes from one of my favorite online stores, Dreamy White Lifestyle.
I love starting out my day with Gluten-free Cranberry Orange scones.
These are my new favorite.
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