Cranberry orange scones - gluten free
Why I Love This Recipe
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!
Ingredients You'll Need
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
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.