Gluten free Cranberry Scones with Orange Glaze

Make up a nice hot pot of tea, bake some scones and settle down with a good book.

Cranberry Scones

Ingredients:

1 ¾ cup gluten free flour blend(xanthan gum added)
1 Tbsp. sugar
½ Tbsp. baking powder
¼ tsp. salt
3 Tbsp. butter, cut into squares
1 egg
1/3 cup and 1 Tbsp. whipping cream
½ tsp. gluten free vanilla extract
¼ cup dried cranberries
¼ tsp. orange zest
Orange Drizzle, recipe follows

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.

Whisk the gluten free flour, sugar, baking powder and salt in a large bowl. Sprinkle the butter on top. Use a pastry blender or two knives and cut the butter into the flour. Cut in until it resembles coarse crumbs.

Mix together the egg, 1/3 cup whipping cream and vanilla extract together. Stir in the cranberries and orange zest. Add the wet ingredients to the flour mixture and stir together just till combined. Turn the dough out onto a lightly floured surface (my counter works best). Gently F\form into an 8″ circle and cut into wedges (using a bench scraper makes it easy). Pull the wedges apart just a little bit.

You can also use a non-stick scone pan instead of free forming your scones. Brush the tops with the 1 Tbsp. whipping cream (use a silicone pastry brush). Bake for 18-22 minutes or until light golden brown.

Allow to cool for 5 minutes and then transfer to a wire rack to cool completely.

Spread with Orange Drizzle

Makes 8 regular size scones or 16 bite size scones.

Orange Drizzle

1 cup powdered sugar
2 tsp. orange juice

Mix the powdered sugar and juice together until smooth. If needed, add more juice or sugar to get the consistency you want.

Drizzle or spread on the tops of the scones.