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gluten free sugar and spice cranberry scones

gluten free sugar and spice cranberry scones

  • Author: Liz Willis
  • Yield: 16 scones 1x

Description

Good scones are less about ingredients and more about technique. Two key elements to remember are keep everything cold and don’t overmix the dough.

Ingredients

Units Scale
  • 1 stick butter
  • 2 cups gluten free flour (I use Bob’s Red Mill 1 to 1 Baking Mix)
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 2/3 cup heavy cream
  • 1 egg
  • 1 cup dried cranberries
  • 2 tablespoons heavy cream for brushing tops of scones
  • 2 tablespoons of course sugar for sprinkling tops of scones

Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons heavy cream

Instructions

  1. Before starting, place butter in the freezer (for at least 15 minutes or overnight)
  2. Whisk together flour, sugar, baking powder, baking soda, cinnamon, and nutmeg.
  3. Whisk together heavy cream and egg and set aside. Measure out the cranberries and set aside.
  4. Grate in 1 stick of frozen butter and using your fingers, mix with the flour mixture while breaking it up into small pieces.
  5. Using a fork, mix in the wet ingredients and cranberries into the dry ingredients just until moistened, being careful not to overmix. It’s ok if there are a few dry crumbs at the bottom.
  6. Turn the mixture out onto a lightly flour work surface (I like to use a silicon baking mat on my coutnertop). Form the dough into a roughly 8×8 square. Using a very sharp knife, cut the square into 4ths. Cut the 4ths diagonally both ways into triangles and place on a baking sheet. You should end up with 16 mini scones.
  7. Place the baking sheet in the freezer for 6-8 minutes while the oven preheats to 400 degrees Fahrenheit.
  8. Brush the tops of the scones with heavy cream and sprinkle with course sugar. Bake the scones for 15-18 minutes or until the bottoms are lightly browned.
  9. While the scones are baking, make the icing glaze. Whisk together the powdered sugar, maple syrup, and heavy cream until smooth and set aside.
  10. When the scones have cooled, drizzle with glaze and serve. They are best fresh and eaten the day of, but will keep in an airtight container on the counter for up to 3 days.
  11.  

Notes

Dairy free option: Use dairy free butter sticks and a heavy cream substitute such as Silk dairy free heavy cream. Dairy free butter tends to be more salty so omit the salt in the recipe if using.

If you don’t have maple syrup you can just use more heavy cream

Tip: Make sure everything stays cold. If at any point in the process you feel as though the butter is getting too warm, stop and put everything into the refrigerator for 10 minutes and continue where you left off.

Tip: Make sure the oven is completely pre-heated before baking and do not skip the chilling step or you may end up with scones that spread and have burnt edges.

Find it online: https://www.goodandwellglutenfree.com/?p=3479