BOB'S RED MILL GLUTEN FREE SCONE RECIPE RECIPES

Steps:

• Heat Oven. Adjust oven rack to middle position. Preheat oven to 350 degrees Grease a 8 1/2 x 4 1/2 inch loaf pan with nonstick cooking spray.
• Chop Cranberries. Chop cranberries coarsely with either a chef’s knife or in the bowl of a food processor. If using a food processor “pulse” the berries a few times until roughly cut. Set the chopped berries aside.
• Prepare Batter. Whisk together the gluten-free flour, granulated sugar, baking powder, cinnamon, salt, and baking soda in a large bowl. Add the orange juice, vegetable oil, egg, and vanilla extract. Mix until a smooth batter forms.
• Spread about 1/2 cup batter into the bottom of the prepared pan. Stir the chopped cranberries into remaining batter. Smooth batter into pan.
• Bake Bread. Bake until a cake tester inserted into the loaf comes out clean, about 55 minutes.
• Cool on a Rack. Cool bread in pan for 15 minutes and then turn out onto a wire rack to cool completely.
• Cut and Enjoy. Cut bread into slices with a serrated knife. Store bread, wrapped, on the counter for up to four days or freeze up to three months.

Steps:

• Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt. Whisk in the orange zest. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, honey, orange juice, and vanilla. Fold in the diced cranberries with a spatula.
• Using a spatula, shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 18-21 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.