Gluten-Free Cranberry Scones

One of my favorite fall and winter collections is this gluten-free cranberry scones. These amazing traditional English scones are similar to American biscuits.

5 from 4 votes

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Course: Dessert

Cuisine: American

Keyword: Gluten-Free Cranberry Scones

Prep Time: 20

Cook Time: 25

Servings: servings

Calories: 404kcal

Ingredients

1 cup all purpose gluten-free flour
1 cup almond flour
3/4 cup organic cane sugar extra for sprinkling
1/2 cup walnut
3 tablespoons tapioca flour
2 tablespoons ground golden flaxseeds
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/4 teaspon Himalayan pink salt
1/2 cup melted non-dairy butter
1/4 cup orange juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup dried cranberries
Almond milk for brushing

Instructions

Preheat the oven to 375 degrees F. line a baking sheet with parchment paper. Pour gluten-free flour, almond flour, sugar, walnut, tapioca flour, flaxseeds, baking powder, xanthan gum, salt in a bowl and mix.
Add butter and mix properly to form a fine crumb.
Mix orange juice, vanilla, and almond extract. Add to the dry mix along with the cranberries and form into a ball.
Transfer dough onto the prepared baking sheet and roll into a circle about 1 inch thick. Cut into equal triangles.
Brush scones with almond milk, then sprinkle with sugar.
Bake for 20-25 minutes or until golden brown.

Nutrition