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 Scone

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

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.

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  1. I love cinnamon chip scones, and so does my GF son. I’m not much of an experimenter in the kitchen. How would you adapt these scones since OJ is the wet ingredient?

  2. Oh my, these look delightful. I am so glad I’ve found your site. All these recipes look lovely. I’ve tried countless (really) GF scone variations and have yet to find one that my non-GF husband ‘approves’ of. I don’t think I’ll make it through tomorrow without making these!

  3. Misa – I think that the cinnamon chips in place of cranberries would work good with this recipe – if you substituted gf vanilla for the orange extract. The orange juice is not overpowering in such a small amount but you could also try a different liquid, buttermilk comes to mind because it is acidic, like OJ. Let me know if you try it! :)

  4. Welcome Cinnamonquill! This recipe is pretty adaptable, I’ve made it with less sugar (more like a traditional scone, less like “today’s” bakery scone) and more liquid, (fluffy and delicious, like a good restaurant biscuit). So if this doesn’t live up to your husband’s standards, don’t be afraid to experiment a little! I’d love to hear how it goes. :)

  5. Oh, I think I will try it with the buttermilk, as well as a splash of vanilla extract. Great ideas! We will make today, I think!

  6. These worked out very well! I used buttermilk and dried blueberries because I had a bunch on hand. I am glad to have a decent GF scone recipe! My husband even said they were good. They were the slightest bit grainy because I subbed Bob’s Red Mill corn flour for the masa harina, and the corn flour is very ‘whole grain’. They rose up beautifully and I brushed them with melted butter before baking. Next time I’ll def try an egg wash. Brilliant recipe!

  7. Judy - New Grain Recipes says:

    Cinnamonquill – I’m so glad they worked out! Blueberries and buttermilk sounds wonderful, I’ll have to try that combination. I also like the idea of brushing butter on them. Thanks for checking in and adding your ideas!

  8. hazeleyes says:

    Judy, your recipes look scrumptious. It’s exciting to discover that it’s possible to have “normal” foods even while avoiding wheat and gluten. I’m not sure I have a big problem but certainly feel better without them.

    However, I got to the gluten-elimination stage because my new doctor suggested I avoid wheat and gluten as well as carbs. I’ve lost about 25# and have another 20# to go, so I’m wondering if you can comment about the use of flax “flour” as substitute for the higher carb grain flours. I’m guessing that if I find a carb-counting tool I’ll discover that nut flours are low-carb, and I read the other day that flax is also but I’m not crazy about flax and don’t know how it would work in recipes where other flours like rice, tapioca, or millet, for instance, are called for.

    Would you care to comment? I’m a newby, am imtimidated by the enormity of what I don’t know.

  9. Hi Hazeleyes. Ground flax can be substituted for a certain amount of flour, keeping a few things in mind. It is high in oil, and you may need or want to reduce the fat in the recipe accordingly. It can have some binding properties, and – well ground and soaked in some water, them beaten – is sometimes used in small amounts as an egg substitute (though I’ve had spotty success with this). I generally will substitute ground flax for up to 1/4 of other gluten free flours, like millet, sorghum or rice. The starch flours, like tapioca, may be there for thickening and binding reasons, as well as to lighten the recipe and should be substituted for with care.

    I prefer the golden flax seed, it tastes better to me, and is more aesthetically pleasing in baked goods. I made low carb muffins the other day using almonds, millet seed and flax seed in about equal proportions all fresh ground in my little “coffee” grinder. They came out quite well!

    Oh, and coconut flour is a good low carb flour, high in fiber and really yummy. As you say in your other commnet however, you do need eggs and or xanthan gum/guar gum to help hold it together.

  10. These look simply delicious! Would a person be able to use a food processor, and grind coconut shreds to make into flour? (Ditto almonds…saw discussion.) I am GF newbie. Having purchased numerous ‘new’ baking ingredients, I invariably STILL need some else…to ever make things. Last night I did manage to make a yummy pizza…congratulate me folks! Did I ever miss pizza! And would anyone care to suggest their fav GF pie crust recipe, as this will be my first GF Thanksgiving. I do the cooking, so can go all GF to my heart’s content. Idea of replacing pies, sage dressing, turkey gravy, and whatever else I’ve not thought about (yet) is a bit intimidating. ANY ideas out there?

  11. Cimmaron, I’ve never tried grinding dried coconut to make flour. I’d be interested to hear how it goes if you do! I do grind my own almond flour, just have to be careful as it gets warm and then oily. I know what you mean about always needing an ingredient for GF recipes! In my old wheat days, you just had flour. Now I might use 3 or 4 different flours every time I bake. And they all add different tastes and textures. As you try different recipes you will find those that you like best, and can do some judicious substituting. A great resource for someone starting out is the cookbook, “Bake Deliciously, Gluten and Dairy Free Cookbook” by Jean Duane. It has a section on GF flours and what they bring to the table, so to speak; how to make your own blends; and a lot more. It also has a GF pie crust recipe. Good luck!

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