Recipe | Orange Cranberry Scones with Citrus Glaze (GF, DF, No Sugar Added)

This seasonal citrus scone is a quick way to add variety to your breakfast spread. Gluten-free, dairy-free, and no sugar added!

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Recipe _ Orange Cranberry Scones with Ci
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Contrary to what the Lizzie McGuire movie teaches us, I’m 99% sure these scones are actually what dreams are made of. Pastries were one of the many things I thought I was going to have to sacrifice when it came to food sensitivities.


Absent gluten, dairy, and added sugar, these scones have quite a different texture than scones you are probably used to. People often have a hard time adding variety to breakfast. Sometimes it’s an accomplishment just remembering to eat in the AM!

Scones traditionally are a variant of biscuits, and both are considered quick breads. This means that they are generally quick to make and quickly bake as well. Dry and flat, scones are great for breakfast on-the-go.


I’m keen on simple recipes, and these scones are no exception. They require only basic ingredients, no yeast, and it is easy to add variety to your breakfast or snack routine with seasonal ingredients.


The Recipe

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Recipe _ Orange Cranberry Scones with Ci
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• 394KB

Orange Cranberry Scones with Citrus Glaze


Gluten-free | Dairy-free | No Sugar Added


Ingredients

  • 2 cups + ⅛ cup all purpose Gluten-free Flour

  • ⅛ cup honey + more for garnish

  • 1 Tbsp baking powder

  • 1 tsp salt, fine Pink Himalayan

  • ½ Tbsp grated orange zest

  • ¾ cup buttery spread, plant-based

  • 2 eggs, lightly beaten

  • ½ cup coconut milk, canned & chilled overnight in the refrigerator

  • ½ cup craisins

Egg Wash

  • 1 egg

  • 2 Tbsp water

Citrus Glaze

  • 2 tsp orange juice

  • ¼ cup honey


Instructions

  1. Wash hands.*

  2. Preheat the oven to 400℉.

  3. Line a baking sheet with parchment paper. Most parchment papers can withstand heats up to 400℉. Check the label of your paper to ensure that it is safe to bake at that temperature.

  4. Mix 2 cups gluten-free flour with honey, baking powder, and zest.

  5. Add cold buttery plant-based spread to the mixture and using a hand mixer or stand mixer, mix at a low speed until pea-sized balls form. Then, add the eggs and cream to the mixture.

  6. Mix until the dough is just blended -- it will be lumpy.

  7. Add in the cranberries and ⅛ cup of flour to the dough and mix it at a low speed until combined. Again -- it should be lumpy but uniform.

  8. Knead the dough into a ball and place it on a well-floured (use gluten-free flour) piece of parchment paper. If it seems too sticky, place the dough in the fridge for at least 30 minutes.

  9. Place another piece of parchment on top of the dough. Using a rolling pin, roll the dough out until it is about ¾ - inch thick.

  10. Flour a pizza cutter or cookie cutter and cut scone dough into desired shape. Circle/biscuits should be 3 inches maximum in diameter, and triangle shapes should be not more than 3 inches long at the wide end of the scone. Collect scraps and repeat as needed according to desired shape. **

  11. Mix the ingredients of the egg wash together. Brush the top of the scones with the egg wash.

  12. Bake for 20-25 minutes or until the tops of the scones are slightly brown. The insides should pass the “toothpick test” -- a toothpick should insert and remove from the scone relatively cleanly.

  13. Mix the glaze ingredients together and garnish scones (once they cool) as desired. Enjoy!

Notes


*See this post for instructions on proper hand washing for optimal health: https://www.anniweeks.com/post/organize-with-anni-how-to-set-up-a-sanitation-station


**The bake time may differ depending on the shape you use to cut your dough into. Pay special attention to the scones if using smaller shapes, letters, or other shapes that aren’t basic baking instruments. Thinner areas have an increased likelihood to burn.


Have you taste tested this recipe? Tell me what you think!😍👍

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References


Labensky SR, Hause AM, Martel PA. On Cooking (A Textbook of Culinary Fundamentals). 5th Edition Update. Pearson Education Inc. 2015. ISBN: 978-0-13-345855-8