Scones have become a hot commodity! So hot, in fact, that we wanted to put our own Homegrown spin on it. A Gluten-Free, citrus-infused scone recipe for the masses!
Orange & Cranberry Gluten-Free Scones
- 2 cup of Gluten Free Baking Flour (ingredients should include baking soda and salt–King Arthur’s Gluten-Free Baking Flour is recommended)
- 4 tsp baking powder
- 6 Tbs butter, shredded
- 4 Tbs sugar
- Zest from one organic navel orange
- 1 cup orange juice + ¼ cup for glazing
- ½ cup of dried cranberries
- ½ cup extra Gluten-Free flour for dusting
Preheat oven to 450F. In a large mixing bowl combine flour, baking powder, sugar, and butter. Blend the mixture by hand until you have achieved a crumbly flour and all the butter has been incorporated. Toss in orange zest and stir to combine. Slowly add in 1 cup of orange juice and stir until the dough is soft but not too wet. Toss in dried cranberries and stir to combine. Roll the dough into a ball, cover mixing bowl with plastic wrap and pop into the refrigerator for an hour. Remove dough and place on floured cutting board. Press the dough down till it’s about 1 -1 ½ inches thick and using a small round cookie cutter (2” or so across) or the top of a small glass, cut rounds out of the dough. You can combine the dough again after the first round of cutting to make additional cuts. Place scones on a parchment-lined baking sheet about 2” apart, brush tops with ¼ cup of orange juice, and bake for 10-12 minutes or until golden brown and well risen. Serve warm with clotted cream and jam. Make approx. 8 – 10 scones.