Addictive GF Cranberry Orange Scones

A simple breakfast out led me to make these scones. You know how it goes. You go to a good restaurant, eat something really yummy, then nothing will do but you gotta have that yummy thing again, and again.

Eventually you either have to figure out how to make that yummy thing or go broke eating out.

I tried four different versions of these scones before coming up with this one. They were all good in their way, but this is the one closest to the yummy restaurant ones which was almost as much like a big, slightly soft shortbread cookie as a traditional scone. (The other versions may appear here eventually too, but under slightly different guises.)

These were given the yum seal of approval by my wheat eating Aunt and Uncle.

Gluten Free Cranberry Orange Scones

Cranberry Orange Scones
Gluten Free

Preheat oven to 400ºF

• 1 cup Millet Flour
• 1/4 cup Masa Harina*
• 3/4 cup Tapioca Flour
• 2 Tablespoons Coconut Flour
• 1/2 cup Brown Sugar
• 2 tsp baking powder
• 1 tsp xanthan gum
• 3/4 tsp. salt
• 1/2 cup organic butter
• 1 cup dried cranberries
• 1 egg
• 1 1/2 tsp orange extract
• 5-7 Tbsp orange juice (enough to make dough hold together)

Measure dry ingredients (millet flour thru salt) into a large bowl. Blend them together using a wire whisk.

Cut the cold butter into chunks and then blend into to the dry ingredients using a pastry blender until the texture is like coarse bread crumbs. Some larger bits of butter are OK, do not overwork. Toss in the cranberries. (You can chop them into smaller pieces if you prefer.)

Cutting the scone dough before baking

In a small bowl beat or whisk the egg, orange extract and orange juice together. Make a well in the center of the flour Mixture and pour in the wet ingredients. Mix well. Use enough orange juice to make it about the consistency of cookie dough.

Shape the dough into a square about 1 inch thick on a large cookie sheet. Cut the dough into squares before cooking and push them apart a little to give them some room to bake if you like browned edges.

Bake for 25 minutes or until golden brown.

Note: Find gluten free flavorings like orange extract at the gluten free trading company.

Alternatives: Drop Scones > Drop the dough by large spoonfuls onto a greased cookie sheet. Using a wet hand, or a fork dipped in sugar, press them down to flatten slightly and try to give them a round shape. Bake for 15 minutes.

*Always check non-wheat flours that are not designated as gluten free, like Masa Harina, which, though made from corn, may be processed in facilities that also handle wheat. If you cannot find GF masa, and must avoid gluten strictly, or have a corn intolerance, simply substitute GF sorghum, or millet flour for the Masa Harina.

This recipe may be reproduced or published on other sites if credited to this site with a link.