• Alyce

Cranberry Orange Scones {Gluten Free}

I love a delicious, soft scone. Lighter than a biscuit and so much more versatile too. I don't remember how I stumbled upon this recipe for cranberry orange scones by Robyn Stone of Add a Pinch, but I am so glad I did. I decided I needed these scones in my life. I set out to convert these babies to gluten free. In the past, I had not so great results with gluten free scones. They were tough, dry, and crumbly. This recipe is a game changer. These scones were so tender and soft and moist. The cranberries just bursting with flavor all while getting a hint of orange in each bite. Have I convinced you to make these yet?

I've mentioned before the flour blend recipe I use. This blend does not contain xanthan gum. If your blend does, then just omit the xanthan gum called for in the recipe. This scone recipe has been the base of more scones I've been baking and will soon share with you, but for today here's gluten free cranberry orange!

Gluten Free Cranberry Orange Scones

2 cups gluten free flour blend

1 1/2 teaspoons xanthan gum (omit if your blend has it)

1/2 cup sugar

3 teaspoons baking powder

1/2 teaspoon fine sea salt

1 stick cold unsalted butter, cut into pieces

1/2 cup fresh cranberries (I have only used fresh, if you use dried, let me know!)

1 cup heavy cream, plus more if needed

1 tablespoon orange juice (fresh squeezed is best)

1 tablespoon orange zest

1 1/2 tablespoons butter (for topping)

Orange Glaze

1 cup confectioner's sugar

3-4 tablespoons orange juice (again fresh squeezed is best)

1 tablespoon orange zest


Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a nonstick baking mat.

- Whisk together flour, xanthan gum, sugar, baking powder, and sea salt in a large bowl. Add butter to the flour mixture and cut in with a pastry blender or fork until the butter is the size of peas. Stir in the cranberries, heavy cream, orange juice, and zest. At this point, you may need to get your hands in there and mix. If the mixture seems too dry, add a little more cream. Just a little.

- Turn the dough onto a lightly floured countertop. Now, pat the dough into a round disk, about an inch thick. Cut dough into equal sized wedges, you should have 8 wedges, and place onto baking sheet. Melt the 1 1/2 tablespoons of butter and brush on top of each scone.

- Bake scones for 20-25 minutes or until they are just turning lightly brown and a toothpick inserted comes out clean.

- Let scones cool for about five minutes then drizzle glaze on top of each scone.


- Whisk all of the glaze ingredients together until smooth and drizzle onto each scone.

** I used 2 medium to large oranges for this recipe.


Look at how tender they are!

Now go make them and enjoy with a cup of tea or coffee!!

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