Special Cranberry Orange Scones

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Special Cranberry Orange Scones

Light, flaky and bursting with festive cranberry and orange flavors, these gluten and dairy-free scones are perfect for holiday brunches, gift giving or enjoying with a cozy cup of tea.

Ingredients

  • <strong>For the Scones</strong>
  • ¾ cup oat flour
  • ¾ cup white rice flour
  • ½ cup tapioca flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • 1 tablespoon orange zest
  • ½ cup cold coconut oil (or cold vegan butter)
  • ¾ cup dried cranberries (I used apple juice sweetened)
  • ¼ cup frozen or fresh cranberries
  • ½ cup Califia coconut milk (or your favorite plant based milk)
  • 1 tbsp orange juice
  • 1 large egg
  • For the Topping
  • 1 Tablespoon plant based milk
  • 1-2 teaspoons sugar
  • Extra orange zest or cranberries (optional)

Instructions

  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  2. In a large mixing bowl combine the oat flour, white rice flour, tapioca flour, sugar, baking powder, baking soda, salt, cinnamon, cardamom, and orange zest and mix well.
  3. Add the cold coconut oil (or vegan butter) in chunks and mix with a pastry blender or clean fingers until the mixture resembles a coarse meal. Gently fold in the dried and fresh cranberries. Make a well in the center.
  4. In a separate small bowl mix the coconut milk with 1 tbsp orange juice. Lightly beat the egg and then add it to the coconut milk mixture and mix well. Pour into the center of well and stir until just combined. Let the mixture sit for 5 minutes, and it will firm up a bit.
  5. Transfer the dough to the parchment lined baking pan and pat into an 8 inch disk. Using a knife, slice the circle into 8 even wedges. Gently move the scones so they are an inch or two apart. Be gentle, as these are delicate. Brush the tops with the remaining 1 tbsp coconut milk, then sprinkle with a little sugar.
  6. Bake for 15-18 minutes, or until the scones are golden brown. Remove from the oven and let cool on the baking sheet for about 5 minutes until they firm up. When they are handleable, move to a cooling rack.