Sweet crumbly edges, soft centers, crunchy golden exterior with bright flavors of orange and cranberry are what make these scones a bite of joy. Simple and easy, these are made with MinusG Pie Crust Mix.
Gluten-free Cranberry Orange Scones Recipe
Makes: 8 scones | Bake: 20-25 min
For the Scones
- 2 c. Pie Crust Mix, (plus more for hands and work surface)
- ½ c. granulated sugar
- 1 Tbsp. fresh orange zest, (about 1 orange)
- 2½ tsp. baking powder
- ½ tsp. salt
- 1 stick butter, frozen or 1 stick Earth Balance
- ¾ c. heavy cream or coconut whole milk (plus 2 Tbsp. for brushing)
- 1 ½ tsp. GF pure vanilla extract
- 1 heaping c. cranberries (fresh or frozen)
For the Orange Icing
- 1 c. confectioner's sugar
- 3 Tbsp. fresh orange juice (about 1 orange)
- PREP: Line a baking sheet with parchment paper.
- MIX: Mix 2 c. Pie Crust Mix, sugar, orange zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Cut butter into pie mixture (with a pastry cutter, two forks, or your hands) until the mixture comes together in pea-sized crumbs. Refrigerate while mixing wet ingredients next. (Cold butter will produce a flaky biscuit texture. If the butter begins to melt, the scones will become more dense). Whisk ¾ c. heavy cream and vanilla extract together in a small bowl. Drizzle over the pastry mix, add the cranberries and mix together until everything appears moistened.
- MAKE: Lay plastic wrap on work surface for easy clean up. Turn dough onto the plastic wrap surface. With floured hands, work dough into a ball. If it’s too sticky, use a little more pie mix. Press ball into a flattened 8-inch disc. Cut into 8 wedges with a sharp knife or bench scraper. Brush scones with remaining heavy cream.
- BAKE: Place scones on lined baking sheet 2-3 inches apart and refrigerate for at least 15 minutes (If using a dairy-free butter like Country Crock or Earth Balance, freeze at least 30 minutes as dairy-free butter melts much faster than regular butter). Preheat oven to 400°. Bake for 20-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and let cool for a 5-8 minutes before topping with orange icing.
- TOP: Stir icing ingredients together. Drizzle over warm scones.
How to Make Scones AheadOvernight Instructions
- Prepare scones through step 3. Cover and refrigerate overnight.
- Continue with the recipe the following day.
- Freeze scone dough wedges on a plate or baking sheet for 1 hour. (Pro-tip: Once relatively frozen, you can layer them in a freezer-friendly bag or container.)
- Bake from frozen, adding a few minutes to the bake time, or thaw overnight, then bake as directed.