Western•healthy
Gluten-Free Cranberry Scones
These cranberry scones are a whiz to make in just one bowl, tender and delicious without being overly sweet, and they're gluten-free! What more could you ask for?
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 50 g brown rice flour
- 50 g tapioca starch
- 30 g sorghum flour
- 1/2 tsp xanthan gum
- 2 tsp baking powder
- 4 tsp sugar
- 1/4 cup dried cranberries
- 160 mL heavy cream ((about 2/3 cup))
Instructions
- 1
Preheat oven 425 deg F (220C).
- 2
Combine all dry ingredients and the dried cranberries in a bowl and mix together with a whisk or fork.
- 3
Add heavy cream and mix well with a fork or spoon until dough forms.
- 4
On a flat surface dusted lightly with brown rice flour, shape the dough into a disc, about 3/4" thick.
- 5
Transfer to a parchment lined baking sheet and score or cut the disc into 6 wedges. Separate the wedges slightly from each other.
- 6
Bake for 20 minutes.
- 7
Let cool slightly before serving.