These Gluten Free Cranberry Orange Scones are moist, tender, and filled with flavor. The combination of tart fresh cranberries and sweet orange glaze works perfectly together.
If you enjoy this scone recipe, you’ll also like my recipe for Gluten Free Chocolate Chip Scones.
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Who doesn’t love a thick and tender gluten free scone? This recipe makes delicious scones that are perfect for anything from breakfast to dessert.
These scones are made with tart cranberries, fresh orange zest, and a drizzle of sweet orange glaze. They’re a great combination of tart and sweet and so good you’ll be making them again and again.
Making scones is easier than you’d think. My number one tip is to use fresh baking powder.
If you’ve been looking for an easy recipe for moist and tender gluten free scones, you’ve come to the right place.
Why this Recipe Works
- The tart flavor of the cranberries and orange zest goes well with the sweetness of the glaze.
- Using baking powder gives lift to the scones.
- Freezing the dough keeps the butter cold and creates tender scones.
Ingredients You’ll Need:
How to Make Cranberry Orange Scones
- Whisk together the dry ingredients, then cut in the butter.
- Stir in the wet ingredients and fresh cranberries.
- Form the dough into a ball and place on a parchment-lined baking pan.
- Press the dough into a 10-inch disc, then cover and freeze.
- Remove the dough from the freezer and cut into wedges.
- Bake for around 30 minutes.
- Drizzle glaze over warm scones, serve and enjoy!
Step By Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
Make the Scones:
Line a baking pan with parchment paper.
Whisk together the flour, sugar, baking powder, salt, and orange zest until combined.
Add the butter pieces and cut into the flour mixture using a pastry blender or a fork until the mixture resembles coarse crumbs.
In a small mixing bowl, combine the milk and sour cream. Add the milk mixture and the cranberries to the flour mixture. Stir until just combined.
Knead the dough a few times in the bowl, then form it into a ball. Transfer the dough to the parchment-lined baking pan.
Gently pat the dough into a disc about 10 inches in diameter.
Cover the dough on the pan and place in the freezer for 20 minutes while your oven is preheating.
Preheat the oven to 375° F.
Remove the pan from the freezer and cut the dough into 8 wedges, but don't separate the wedges.
Bake for 30 minutes or until golden brown. Cool slightly in the pan on a wire rack.
Make the Glaze:
In a small mixing bowl, stir together the powdered sugar, orange zest, and 1 tablespoon of milk. Add more milk, a teaspoon at a time, until the glaze is the desired consistency.
Drizzle the glaze over the warm scones.
Gluten Free Flour
Make sure to use a good quality all-purpose gluten free flour when making these scones. I used Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum helps to hold the scones together. In traditional baking, gluten in all-purpose flour acts as the binding agent for the baked good. Gluten free baking requires a replacement for the binding agent and that’s where xanthan gum comes in.
Your results may vary depending on the gluten free flour you use. I haven’t tried using almond flour or coconut flour with this recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the canister or bag can give you more flour than needed in the recipe.
Love Breakfast?
Try one of these great recipes:
- Chocolate Donuts with Sprinkles (Gluten Free)
- Simple Gluten Free Apple Muffins
- Easy Gluten Free Pumpkin Banana Bread
- Cinnamon Granola (gluten free, dairy free, vegan option)
Baker’s Tips
- Check your baking powder for freshness. Put a teaspoon of baking powder in a coffee cup and pour ½ cup of hot water over it. If the baking powder bubbles, you’re good to go.
- Use fresh cranberries in this recipe. The fresh berries will add juicy flavor and moisture to the scones.
- Be careful not to overwork the dough. The dough will be crumbly even after kneading a few times. Just form the dough into a rough ball and pat into an even circle before freezing. Over mixing can prevent the scones from rising.
- Don’t skip the step of freezing the dough. This will make sure the butter is cold enough that it will bake into the scones and not melt all over the pan.
- After cutting the dough, don't separate the wedges. The dough is delicate and keeping the wedges together will help them keep their shape while baking.
Recipe FAQs
Use fresh baking powder and don’t overwork the dough. Also, freezing the dough before baking will give you taller, softer scones.
I don’t recommend substituting dried cranberries in this recipe. Dried cranberries don’t provide as much moisture as fresh cranberries so the scones will be crumblier.
And since dried cranberries are sweeter, you’d need to adjust the amount of sugar in the recipe.
These scones are best enjoyed the same day they’re made. They will last for 1-2 days stored in an airtight container.
If you’re looking for an easy, moist, gluten free scones recipe, give these cranberry orange scones a try! They’re perfect for breakfast, brunch, or any time you want a special treat. Enjoy!
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Recipe
Gluten Free Cranberry Orange Scones
Ingredients
For the Scones:
- 3 ½ cups gluten free flour blend
- 1 cup granulated sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- 1 tablespoon orange zest
- 1 cup cold unsalted butter, cut into small pieces
- 1 cup fresh cranberries
- ¾ cup whole milk
- ¼ cup sour cream
For the Glaze:
- 1 cup powdered sugar
- 1 to 2 tablespoons whole milk
- 1 teaspoon orange zest
Instructions
Make the Scones:
- Line a baking pan with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and orange zest. Add butter and cut into the flour mixture using a pastry blender or a fork until the mixture resembles coarse crumbs. Make a well in the center of the mixture.
- In a small mixing bowl, combine the milk and sour cream. Add the milk mixture and the cranberries to the flour mixture. Stir until just combined (dough should be crumbly).
- Knead the dough a few times in the bowl, then form the dough into a ball. Transfer the dough to parchment-lined baking pan. Pat the dough into a disc about 10 inches in diameter.
- Cover the dough on the pan and place in the freezer for 20 minutes while your oven is preheating.
- Preheat oven to 375° F.
- Remove the pan from freezer and cut the dough into 8 wedges, but don't separate the wedges.
- Bake for 30 minutes or until golden brown. Cool slightly in pan on a wire rack.
Make the Glaze:
- In a small mixing bowl, stir together the powdered sugar, orange zest, and 1 tablespoon of milk. Add more milk, a teaspoon at a time, until the glaze is the desired consistency.
- Drizzle the glaze over the warm scones.
Notes
- Check your baking powder for freshness. Put a teaspoon of baking powder in a coffee cup and pour ½ cup of hot water over it. If the baking powder bubbles, you’re good to go.
- Use fresh cranberries in this recipe. The fresh berries will add juicy flavor and moisture to the scones.
- Be careful not to overwork the dough. The dough will be crumbly even after kneading a few times. Just form the dough into a rough ball and pat into an even circle before freezing. Over mixing can prevent the scones from rising.
- Don’t skip the step of freezing the dough. This will make sure the butter is cold enough that it will bake into the scones and not melt all over the pan.
- After cutting the dough, don't separate the wedges. The dough is delicate and keeping the wedges together will help them keep their shape while baking.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
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