When it comes to breakfast or afternoon tea, few treats are as satisfying as a freshly baked scone. The combination of tart cranberries and zesty orange in a gluten-free scone is a match made in culinary heaven. Whether you're gluten-intolerant or simply looking to explore new flavors, these gluten-free cranberry orange scones are a must-try. In this blog post, we'll dive into the recipe, tips for perfect scones, and answer some frequently asked questions.
Gluten-free baking has come a long way in recent years, and scones are no exception. Traditional scones rely on wheat flour for their structure, but with the right blend of gluten-free flours, you can achieve a similar texture and flavor. Gluten-free scones are not only suitable for those with celiac disease or gluten sensitivity but also for anyone looking to reduce their gluten intake. The key is to use a combination of flours that mimic the properties of wheat flour, such as almond flour, rice flour, and tapioca starch.
To make these delicious gluten-free cranberry orange scones, you'll need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Gluten-free flour blend | 2 cups |
| Almond flour | 1/2 cup |
| Baking powder | 1 tbsp |
| Salt | 1/4 tsp |
| Unsalted butter (cold) | 1/2 cup |
| Granulated sugar | 1/4 cup |
| Dried cranberries | 1/2 cup |
| Orange zest | 1 tbsp |
| Heavy cream | 1/2 cup |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will prevent the scones from sticking and ensure even baking.
In a large mixing bowl, whisk together the gluten-free flour blend, almond flour, baking powder, and salt. This ensures that the leavening agents are evenly distributed throughout the flour.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. The cold butter is essential for creating flaky layers in the scones.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined. Be careful not to overmix, as this can lead to dense scones.
Gently fold in the dried cranberries and orange zest. The cranberries add a burst of tartness, while the orange zest provides a bright, citrusy flavor that complements the cranberries perfectly.
Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick. Cut the circle into 8 wedges, like you would a pizza. Place the wedges on the prepared baking sheet, leaving some space between each scone.
Bake the scones in the preheated oven for 15-18 minutes, or until they are golden brown on top. Allow them to cool slightly before serving.
Yes, you can use fresh cranberries, but keep in mind that they are more tart and contain more moisture than dried cranberries. You may need to adjust the sugar content and baking time accordingly.
Absolutely! You can substitute the heavy cream with a dairy-free alternative like coconut cream and use a dairy-free butter substitute. Just ensure that the butter substitute is cold when you cut it into the flour.
Store the scones in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the scones for up to 3 months. Simply reheat them in the oven before serving.
Yes, you can use any gluten-free flour blend, but the texture may vary slightly depending on the blend. A blend that includes a mix of rice flour, tapioca starch, and potato starch works well for scones.
Gluten-free cranberry orange scones are a delightful treat that combines the tartness of cranberries with the bright, citrusy flavor of orange. With the right ingredients and techniques, you can create scones that are just as flaky and delicious as their traditional counterparts. Whether you're serving them for breakfast, brunch, or afternoon tea, these scones are sure to impress. So, roll up your sleeves, preheat your oven, and get ready to bake a batch of these irresistible gluten-free scones!
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