More Great Recipes: Gluten-Free

Cranberry orange scones - gluten free

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Serves 12 | Prep Time 15 minutes | Cook Time 10 - 12 minute

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.

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