Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh cranberries, chopped
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients and blend until the mixture resembles coarse crumbs.
- Stir in the chopped cranberries.
- In another bowl, combine the milk, egg, and vanilla extract. Gradually add this mixture to the dry ingredients, stirring until just combined.
- Turn the dough onto a lightly floured surface and knead gently just to bring it together.
- Pat into a circle about 1 inch thick and cut into wedges or use a biscuit cutter for individual scones.
- Place the scones on the prepared baking sheet and bake for 15-20 minutes or until golden brown.
- Allow to cool slightly before serving. Enjoy your delicious gluten-free cranberry scones!
Notes
Keep the butter very cold and work quickly for the best flakiness. Fresh cranberries give the brightest flavor. Store in an airtight container for up to two days or freeze for up to two months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg