Here is one of our favorite morning treats!
Cranberry Orange Scones
serving size: 12 scones
2 cups gluten free flour (use a baking mix or your favorite blend)
1 cup dried cranberries
the zest of one orange
2 Tblsp sugar
1 Tblsp baking powder
1/2 tsp salt
4 Tblsp unsalted butter (cold, and cut into chunks)
1 cup heavy cream (and a little extra for brushing)
Preheat your oven to 400º
Sift together the dry ingredients; the flour, sugar, baking powder, and salt. Using 2 forks or a pastry cutter, cut into the butter to coat the pieces with the flour. The mixture should look like course crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the dried cranberries and orange zest into the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in in half then cut those pieces in half again, giving you 4 (3 inch) squares. Cut the squares in half on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet with parchment paper. Brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool. Remember it’s always gluten free for you and me!