Gluten Free Orange Cranberry Scones

One Sunday, I was in the middle of a cooking storm. I had already whipped up so many different dishes for the week when Cam said he was craving scones. At first, I gave him the death stare because I was so close to being done in the kitchen but looking around, I know we needed to purge some ingredients as even our cabinets we're bulging out.


  • 4 cups plus 1/4 cup all-purpose gluten free flour
  •  1/4 cup sugar
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 1.5 tablespoons grated orange zest
  • 3/4 pound cold unsalted butter, diced
  • 4 extra-large eggs, lightly beaten
  • 1 cup cold almond milk
  • 1 cup dried cranberries
  • 1/2 cup confectioners' sugar
  • 4 teaspoons freshly squeezed orange juice (optional)


  1. Preheat oven to 400 degrees 
  2. In a bowl and using an electric mixer,  mix 4 cups of flour, 1/4 cup of sugar, the baking powder, salt and orange zest
  3. Add the cold butter and mix on lowest speed until butter is in small bits
  4. Combine the eggs and almond milk until blended
  5. Add in the cranberries and 1/4 cup of flour, mix on low speed
  6. Dump the dough onto a well-floured surface and knead into a ball
  7. Flour your hands and roll the dough 3/4 inch thick
  8. Keep moving the dough so it doesn't stick
  9. Flour a 3-inch round plain pan with parchment paper
  10. Brush the tops with some egg wash (2 eggs mixed with 2 tablespoons of water) 
  11. Sprinkle with sugar
  12. Bake for 20-25 minutes until browned
  13. Whisk together the confectioners' sugar and orange juice and drizzle over the scones