Cranberry orange scones - gluten free
CATEGORIES
INGREDIENTS
- Cooking Time: 10 - 12 minute
- Servings: 12
- Preparation Time: 15 minutes
- Mix for gluten free flour:
- 3 cups white rice flour
- 2 cups cornstarch
- Mix with whisk to blend well.
- To make scones:
- Use 2 1/2 cups of the gluten free flour above
- 1 1/2 tsp zanthan gum
- 1/3 cup powdered milk
- 1 tsp granulated sugar
- 5 tsp baking powder
- 2 tsp cream of tartar
- Pinch of salt
- 1 stick cold butter. Cut into small bits
- 1/2 cup shortening (Crisco)
- 1 1/4 cup buttermilk (reg milk + 1 tbsp vinegar)
- 1/4 cup melted butter
- Zest of one orange
- 1/2 cup dried cranberries
- Note: substitute first 3 ingredients (white rice flour, cornstarch, zanthan gum) with all purpose flour if you are not making gluten free scones
- - can also substute raisins; ham and cheese, etc
DIRECTIONS
- Preheat to 450 degrees
- Stir together: flour, cornstarch zanthan gum, powdered milk, sugar, baking powder, cream of tartar and salt.
- Using a pastry cutter- cut the butter and shortening into dry mixture until blended to pea size pieces of butter.
- Fold in buttermilk until dough comes together.
- Fold in orange zest and cranberries.
- On a lightly floured surface, turn out the dough and press lightly with fingers to a thickness of 1 - 1 1/2 inches thick.
- Cut out scones with biscuit cutter and place close together on a cookie sheet lined with parchment paper.
- Brush the tops with melted butter.
- Bake for 10 -12 minutes.