Treat yourself to some scones!

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!

- J

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