Cranberry Orange Scones (Gluten-Free & Dairy-Free)
These gluten-free, dairy-free cranberry orange scones are full of bright citrus flavor and the perfect hint of tartness from fresh cranberries (or dried). With a light, flaky texture and a sweet orange glaze, they’re an ideal treat for breakfast or brunch. Made without gluten or dairy, they’re deliciously inclusive and perfect for anyone craving a fresh, seasonal scone with a twist!
- Prep time
- 10 min
- Cook time
- 38 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 Cups 1:1 Bob's Red Mill Gluten-Free Baking Flour
- ¾ Cup Dairy-Free Butter (Cold)
- ⅓ Cup Granulated White Sugar
- ⅓ Cup Plant Milk (Unsweetened)
- 2 Large Eggs
- 2 Tsp Vanilla Extract
- ½ Tsp Vinegar (any kind)
- 2 Tsp Baking Powder
- ½ Baking Soda
- ¼ Tsp Kosher Salt
- Zest from an entire orange (approximately 1 tbsp of zest, and make sure to save the orange for the glaze!)
- 1 Cup Fresh Cranberries (washed and dried (also can sub fresh cranberries with 3/4 cup dried cranberries))
- 3 Tbsp Sanding Sugar
- 1½ Cup Powdered Sugar
- 3 Tbsp Orange Juice (Use the juice from the zested orange)
- ⅛ Tsp Salt
Instructions
- 1
In a medium bowl, whisk together eggs, plant milk, vanilla extract, and vinegar until fully combined. Set aside.
- 2
In a large bowl, combine the granulated sugar with the orange zest. Rub the zest into the sugar with your fingers until the mixture is fragrant and turns pale orange.
- 3
Add the flour, baking powder, baking soda, and salt to the orange sugar. Whisk until everything is evenly combined.
- 4
Add the cold plant-based butter to the flour mixture. Using your hands or a pastry cutter, work the butter into the dry ingredients until it resembles coarse crumbs, with pea-sized bits of butter throughout.
- 5
Gently toss the fresh cranberries (or dried cranberries, if using) into the butter and flour mixture until evenly distributed.
- 6
Pour the wet ingredients into the dry ingredients. Use a spoon or rubber spatula to gently fold the mixture just until it comes together, scraping the bottom to incorporate any dry bits.
- 7
Place a sheet of parchment paper on your counter or a large cutting board. Lightly flour the surface, then turn the dough out onto it. Sprinkle a bit more flour on top and gently press the dough into a 1-inch thick rectangle. Fold one-third of the dough over the center, then fold the other third over it, like folding a letter. Form the folded dough into a circle, about 1.5–2 inches thick.
- 8
Wrap the dough in parchment paper, cover with plastic wrap, and refrigerate for 30 minutes.
- 9
While the dough chills, preheat the oven to 425°F (220°C).
- 10
After chilling, unwrap the dough and place it on a baking sheet lined with parchment paper. Using a sharp knife, cut the dough into halves and then into triangles, creating 6 wedges. Space the wedges about 2 inches apart on the baking sheet. Sprinkle sanding sugar over the tops.
- 11
Sprinkle 1 tbsp of sanding sugar on the tops of each scone before baking.
- 12
Bake at 425º for 14-16 minutes or until golden brown. In the meantime, prepare the cream cheese icing using the following steps.
- 13
In a clean medium sized bowl, mix together juice from remaining orange slices (you likely won't use all of the juice, squeeze 1 tbsp at a time) powdered sugar, and salt. Mix until the powdered sugar is completely smooth.
- 14
Remove the scones from the oven and drizzle with the orange glaze while they’re still warm. Sprinkle with additional sanding sugar if desired. Enjoy!