GLUTEN FREE CRANBERRY ORANGE SCONES RECIPES
GLUTEN FREE CRANBERRY ORANGE SCONES RECIPE - FOOD.COM
This recipe is inpired by and dedicated to fellow Zaar chef LARavenscroft. These scones are very light and are the best warm right out of the oven.
Total Time 27 minutes
Prep Time 10 minutes
Cook Time 17 minutes
Yield 10 scones, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees.
- Add the dried cranberries to the orange juice and set aside. (This allows the cranberries to get plump and juicy).
- Combine the dry ingredients.
- Cut in the butter using two knives.
- Add the beaten egg, milk, orange juice/cranberry mixture, vanilla, and orange zest. Mix together with a fork. The batter will be thick and lumpy.
- Drop large, tall dollops onto a lightly greased cookie sheet. About a 1/4 cup of batter will make for even scones.
- Bake for 15-17 minutes until lightly browned.
Nutrition Facts : Calories 199.8, FatContent 6.9, SaturatedFatContent 3.6, CholesterolContent 40.9, SodiumContent 448.7, CarbohydrateContent 30.3, FiberContent 1.1, SugarContent 7.6, ProteinContent 4.1
HEALTHY CRANBERRY ORANGE SCONES | AMY'S HEALTHY BAKING
These tender scones are ready in just 30 minutes, making them perfect for a sweet weekday breakfast treat or lazy weekend brunch. They’re full of bright orange flavors and tangy cranberries—such an irresistible combination! Leftover scones will keep for at least a week if stored in an airtight container in the refrigerator.
Provided by Amy's Healthy Baking
Categories Breakfast
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 8
Number Of Ingredients 11
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.
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