Gluten-Free Cranberry Orange Scones

Serves: 8

Dry Ingredients

• 2 cups gluten-free 1:1 baking flour
• 1/3 cup granulated sugar
• 2 tsp gluten-free baking powder
• 1 cup fresh cranberries, prewashed
• 1 tbsp orange zest
• 1 cup salted butter, frozen

Wet Ingredients

• 1/2 cup whole milk
• 2 large eggs
• 1 tsp fresh lemon juice
• 1 tsp vanilla extract

Maple Glaze

• 2 tbsp salted butter
• 1 cup powdered sugar
• 1/3 cup maple syrup
• 1/4 tsp vanilla extract

Directions

1. Preheat the oven to 400ºF.
2. In a large bowl, combine gluten-free flour, sugar, baking powder, and orange zest.
3. Grate the frozen butter and incorporate it into the flour mixture with a fork until crumbly with pea-sized pieces. Set aside.
4. In a separate bowl, whisk milk and lemon juice together. Add eggs and vanilla, and whisk until smooth.
5. Pour the wet ingredients and cranberries into the dry mixture. Stir until just combined—do not overmix.
6. Lightly flour hands and shape dough into two balls. Flatten each into a 1-inch-thick rectangle on a lightly floured surface. Cut each rectangle in half, then diagonally slice each half into 8 triangular wedges.
7. Press a few cranberries onto the tops of each wedge.
8. Arrange wedges 2 inches apart on a baking sheet. Bake for 20–24 minutes, until golden. Set aside to cool.
9. Warm maple syrup and butter over medium-low heat until melted.
10. Remove from heat and whisk in powdered sugar and vanilla until smooth.
11. Using a spoon, drizzle the maple glaze over each scone to taste.