Cranberry Orange Scones Trial: Gluten-free, Dairy-free, Nut-free
Pretty much the only time I actually make breakfast foods for breakfast is when it is General Conference weekend. Instead of going to church, we stay home to watch the broadcast by our prophet and apostles. So, for General Conference last Saturday, I decided to try a cranberry scone recipe from Once a Month Meals
This recipe was already Joseph-safe. Though I did notice a conspicuous lack of baking powder, which the original recipe at The Happy Tummy had, so I added that back in. I also chose not to pre-freeze the dairy-free margarine.
Soak the cranberries in orange juice for at least ten minutes to plump them up.
Combine flour, sugar, xanthan gum, baking soda, baking powder, and salt. Add dairy-free margarine and cut with a pastry cutter or two knives until the mixture resembles loose crumbs.
Drain cranberries and add them to the flour mixture, along with orange zest.
In another bowl, whisk together eggs and yogurt. Add to the flour mixture and stir until moistened. At this point, I noticed my dough was extremely sticky, and realized I had put in the entire container of yogurt instead of just 1/2 cup. Oops. So I kneaded in some extra flour until it became workable.
Divide dough in half, and pat each half into a circle about 1/2″ thick. Cut each circle into 8 wedges, then transfer to a parchment paper lined baking mat.
Bake at 375 degrees F for 15 minutes or until light golden. Let cool for 10 minutes. Meanwhile, stir together orange juice and powdered sugar. Drizzle glaze over scones and serve.
Cranberry Orange Scones
Adapted from The Happy Tummy
Gluten-free, Dairy-free, Nut-free
- 1 cup dried cranberries (soaked in hot water or orange juice for 10 minutes, then drained)
- 2 1/2 cups brown rice flour blend
- 3 Tablespoons sugar
- 1 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup dairy-free margarine
- zest of one orange
- 2 eggs
- 1/2 cup plain coconut yogurt
- 3/4 cup powdered sugar
- 2 Tablespoons orange juice
In a large bowl, combine dry ingredients (flour blend, sugar, xanthan gum, baking soda, baking powder, and salt). Using a pastry cutter or two knives, cut in margarine until the mixture resembles coarse crumbs. Stir in cranberries and orange zest.
In a separate bowl, whisk together eggs and yogurt. Add to flour mixture and stir until moistened. Separate dough into two halves, and pat each half into a circle that is about 1/2″ thick. Cut each circle into 8 wedges. Bake at 375 degrees F for 15 minutes, or until lightly golden.
Let cool for about 10 minutes. Meanwhile, stir together powdered sugar and orange juice. Drizzle glaze over scones and serve.
Makes 16 scones.
This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).
What I Thought
These scones had a really soft texture and a pleasant taste. My husband ate four of them in his first sitting. My daughter was dismayed at the sight of the cranberries and tried to pick them out. With some prodding, Joseph finished his scone. I still might consider doing them again. The next day, they were slightly dry since I’d let them sit out for a few hours before putting them away, but they tasted very nice after warming in the microwave.