Cranberry orange scones - gluten free
  • 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
  1. Preheat to 450 degrees
  2. Stir together: flour, cornstarch zanthan gum, powdered milk, sugar, baking powder, cream of tartar and salt.
  3. Using a pastry cutter- cut the butter and shortening into dry mixture until blended to pea size pieces of butter.
  4. Fold in buttermilk until dough comes together.
  5. Fold in orange zest and cranberries.
  6. On a lightly floured surface, turn out the dough and press lightly with fingers to a thickness of 1 - 1 1/2 inches thick.
  7. Cut out scones with biscuit cutter and place close together on a cookie sheet lined with parchment paper.
  8. Brush the tops with melted butter.
  9. Bake for 10 -12 minutes.
This basic biscuit recipe belongs to Ree Drummond and I love to make variations of it. Lately, a couple friends have gone gluten free. I made some changes and ended up with the recipe below. They are super soft and fluffy!