Gluten Free Cranberry Scones With Orange Icing

There’s something magical about the smell of warm scones baking in the oven, especially when they’re bursting with tart cranberries and a hint of orange. I’ve made these gluten free cranberry scones countless times in my Texas kitchen, and they never fail to bring a smile to my family’s faces. From holiday brunch to a simple afternoon treat, these scones are a delightful way to add a touch of cozy comfort to any day. These are also perfect for friends or family who need gluten free options. Get ready for a deliciously tender scone topped with a bright orange glaze that will become a new family favorite!

Why This Recipe Works

As a busy mom, I need recipes that are both delicious and easy to manage. These gluten free cranberry scones deliver on both fronts! They’re:

• Quick to mix: The dough comes together in minutes with minimal fuss.
• Kid-approved: My kids adore the sweet-tart combination and the fun orange icing.
• Adaptable: You can easily swap out ingredients to suit your dietary needs or preferences.
• Freezer-friendly: Bake a batch and freeze some for a quick and easy treat later.

Ingredients

• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 3/4 cup buttermilk, cold
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries

Ingredient Notes:

Gluten-Free Flour: A good quality gluten-free all-purpose flour blend is key for the right texture. I prefer blends that already contain xanthan gum. If yours doesn’t, add 1/2 teaspoon of xanthan gum to the dry ingredients.

Buttermilk: Buttermilk adds a lovely tang and tenderness to the scones. If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest of the cup with milk to equal 1 cup. Let it sit for 5 minutes before using.

Cranberries: Fresh or frozen cranberries work equally well. If using frozen, there’s no need to thaw them first.

Step-by-Step Instructions

Step 1: Preheat and Prep. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will prevent the scones from sticking and make cleanup a breeze.

Step 2: Combine Dry Ingredients. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. Make sure everything is evenly distributed. This ensures a consistent rise.

Step 3: Cut in the Butter. Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. It’s important to keep the butter cold for a flaky scone.

Step 4: Add Wet Ingredients. In a separate bowl, whisk together the cold buttermilk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix! Overmixing will develop the gluten (even in gluten-free flour), resulting in tough scones.

Step 5: Fold in Cranberries. Gently fold in the cranberries. Distribute them evenly throughout the dough.

Step 6: Shape the Scones. Turn the dough out onto a lightly floured surface (use gluten-free flour). Gently pat the dough into a 1-inch thick circle. Use a sharp knife or a biscuit cutter to cut the dough into 8 wedges or rounds.

Step 7: Bake. Place the scones onto the prepared baking sheet. Bake for 15-20 minutes, or until golden brown. The bake time may vary depending on your oven, so keep an eye on them.

Step 8: Cool. Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While the scones are cooling, prepare the orange icing.

Orange Icing

• 1 cup powdered sugar
• 2-3 tablespoons orange juice
• 1/2 teaspoon orange zest

Instructions: In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. Add more orange juice, one teaspoon at a time, until you reach your desired consistency.

Glaze: Once the scones are cooled, drizzle the orange icing over the tops. Enjoy!

Storage & Meal Prep

Storage: Store the baked scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They can be frozen for up to 2 months.

Reheating: To reheat frozen scones, bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.

Make-Ahead: You can prepare the scone dough ahead of time and store it in the refrigerator for up to 24 hours. Alternatively, you can freeze the unbaked scones on a baking sheet, then transfer them to a freezer bag. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.

Substitutions & Variations

Dairy-Free: Use a dairy-free butter substitute and almond milk or other plant-based milk in place of buttermilk.

Other Berries: Feel free to swap the cranberries for blueberries, raspberries, or chopped strawberries.

Lemon Icing: Replace the orange juice and zest with lemon juice and zest for a bright lemon icing.

Chocolate Chips: Add 1/2 cup of chocolate chips to the dough for a chocolate cranberry scone.

Frequently Asked Questions

Can I use regular all-purpose flour instead of gluten-free flour?

I haven’t tested this recipe with regular all-purpose flour, so I can’t guarantee the results. Gluten-free baking can be a bit different, and the texture might not be the same. If you do try it, you may need to adjust the amount of liquid.

How do I keep the cranberries from bleeding into the dough?

To prevent the cranberries from bleeding, use frozen cranberries straight from the freezer without thawing. Also, avoid overmixing the dough after adding the cranberries.

Can I make these scones without buttermilk?

Yes, you can substitute buttermilk by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest of the cup with milk to equal 1 cup. Let it sit for 5 minutes before using.

How do I know when the scones are done?

The scones are done when they are golden brown on top and the bottoms sound hollow when tapped. A toothpick inserted into the center should come out clean.

Can I add nuts to this recipe?

Absolutely! Adding 1/2 cup of chopped pecans or walnuts would be a delicious addition. Fold them in along with the cranberries.

Serving Suggestions

These scones are delicious on their own, but here are a few ideas to elevate your experience:

• Serve with a dollop of clotted cream or whipped cream.
• Pair with a cup of hot coffee or tea.
• Include them in a brunch spread alongside eggs, bacon, and fruit.

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