Easy Gluten-Free Scones Recipe (Dairy Free Option)
This easy gluten-free scones recipe with orange and cranberries is the perfect cozy treat. They are flaky, slightly sweet, and delicious with a cup of coffee. Easily made dairy free!
Servings 8 scones
Calories 328kcal
Equipment
Ingredients
- 2 cups King Arthur Baking Measure for Measure flour You can use other brands of gluten free flour, but I've found that this one works best!
- ⅓ cup granulated sugar + 1 tbsp for dusting
- 2 tsp gluten free baking powder
- 1 tbsp orange zest zest from about 1 orange
- ½ cup salted butter frozen or very cold
- ½ cup whole milk sub unsweetened almond milk or coconut milk for dairy free
- 1 tsp lemon juice
- 2 eggs divided
- 1 tsp vanilla extract
- 1 cup cranberries frozen or fresh
Orange Glaze
- 1 cup organic powdered sugar
- 2.5 tbsp fresh orange juice
Instructions
- Preheat oven to 400.
- Add the gluten free flour, sugar, baking powder, and orange zest together in a bowl and mix.
- Grate the frozen butter using a box grater. Add the grated butter to the flour mixture and combine using 2 forks or a pastry cutter. You can also use your fingers. It should be crumbly and the butter should be pea-sized.
- Add the almond milk and lemon juice to a separate bowl and whisk. This is your "buttermilk". Add one of the eggs and the vanilla and continue to whisk until smooth.
- Add the wet ingredients to the butter/flour mixture and add the cranberries. Mix until just combined - do not overmix!
- Transfer the mixture to a lightly floured countertop or cutting board. Add a little gluten free flour to your hands so it doesn’t stick, then work the dough into a ball. If it's too dry, add 1 tbsp almond milk at a time until desired consistency is reached. Press it down into an 8-inch disc shape. Refrigerating the dough prior to baking isn't necessary, but you can place it in the fridge wrapped in plastic wrap to chill overnight, if preferred. When ready to bake, cut into 8 triangle wedges.
- Place the scones 2 inches apart on a large baking sheet lined with parchment paper. Use a fork to beat the remaining egg, then brush some of the egg wash over each scone. Sprinkle each one with some of the granulated sugar.
- Bake for 20-24 minutes or until the edges look crispy and the top is golden brown. Remove from the oven and let them cool for 30 minutes.
- Whisk the powdered sugar and orange juice together to create the glaze. Drizzle it over the tops of the scones. It will harden as it sits. Enjoy!
Notes
Mix-ins: If you don't want to make orange cranberry scones, feel free to omit the orange zest, orange juice, and cranberries. 1 cup of fresh blueberries, sliced strawberries, or chocolate chips can be used instead of cranberries. Lemon zest can be used instead of orange zest to make lemon blueberries scones. To make the glaze, use unsweetened almond milk or lemon juice instead of the orange juice.
Dairy-Free Option: Use dairy free butter and non-dairy milk of choice instead of the butter and whole milk.
Pastry cutter: This tool isn't totally necessary for this recipe, but it certainly helps. If you don't have a pastry cutter, you can use a fork.
Cold butter: Always use frozen or very cold butter (grated) for best results. If you use regular refrigerated or room temperature butter, you will have a sticky mess.
Shaping the dough: No rolling pin is needed for these gluten free scones. Simply use your hands to shape the dough into a disc. It's important not to over-mix the dough or knead it too much, or your scones may be tough.
Storage: Leftover scones can be stored on the counter in an airtight container for up to 3 days.
Freezing: To freeze scones, add to a freezer bag after baking and cooling. They can be frozen for up to 2 months.
Nutrition
Serving: 1scone | Calories: 328kcal | Carbohydrates: 48g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 219mg | Potassium: 66mg | Fiber: 4g | Sugar: 26g | Vitamin A: 460IU | Vitamin C: 6mg | Calcium: 110mg | Iron: 1mg