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Gluten-free Cranberry Scones

on November 22, 2011


  • 1 1/4 cups white sorghum flour
  • 1 1/4 cups white rice flour
  • 1/4 cup tapioca starch
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter cut into small pieces
  • 3/4 cup buttermilk or soy yogurt (flavor of choice)
  • 1/3 cup packed brown sugar
  • 1 egg, lightly beaten
  • 3/4 cup dried cranberries
  • 1 tablespoon grated fresh orange peel or lemon peel
  • Extra rice flour for dusting
  • 1 egg, lightly beaten (optional)
  • Process

    1. Preheat oven to 425 degrees.
    2. In a large mixing bowl, combine flours, tapioca starch, xanthan gum, baking powder, baking soda and salt. Mix well. Cut butter into dry ingredients until mixture resembles coarse meal.
    3. In a separate bowl, combine buttermilk, brown sugar, one egg or flax gel, cranberries and orange peel. Make a well in the center of dry ingredients and add the wet mixture. Blend well until dough begins to clump into a ball. Do not over-mix.
    4. Line a baking sheet with parchment paper. Sprinkle 1 tablespoon rice flour onto parchment and turn dough onto paper. Turn dough a couple times, pressing and kneading it together. Press into an 8- or 9-inch circle and cut into about 10 wedges. Brush top with beaten egg, if desired. Use a spatula to slightly separate wedges.
    5. Bake 14 to 18 minutes. Remove and place pan on a wire rack to cool at least 10 minutes. Scones can be served warm or at room temperature. For best results, don’t serve directly from the oven.

    Source: Recommended by Maggie Biedelman.


    Did you know? The cranberry is one of only a few major fruits native to North America.


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