I have been putting off making scones FOREVER because making them gluten-free seemed really daunting.
NOT NO MORE! Yes, I realize I might have lost a few IQ points by even typing that word combination.
I’m kicking myself that I didn’t make them sooner. Now I have a thousand different flavor combos running through my brain and not nearly enough time to make them all. I’m actually really glad I started with this combo!
Cranberry and Orange just screams the holidays to me! They are a little tart, a little tang and a whole lot of yum. If you aren’t all about the tartness, add a little bit more honey to the mix. I think the glaze does a fabulous job of combining the tang with the sweet so just trust me that this recipe is pretty dang good. MMK? Great.
Actually, if you aren’t all about the sugary glaze, simply top your scone with some more vegan butter. Did you notice that only one of the scones was glazed in the pictures? I actually preferred to keep my scones glaze free! Pick your poison. Or your deliciousness. Whatever.
Best part? These scones are sturdy enough that you can make the dough a day or two in advance to bake up whenever you please. AKA you can have these whenever you please!
PS: I make a SUPER watery glaze for this picture. The recipe below is very thick and typical of a pastry glaze that you’d find in a bakery. We don’t half ass things around these parts. Well, except for a picture apparently.
IF YOU DECIDE TO MAKE THIS OR ONE OF MY MANY OTHER RECIPES, PLEASE DO SHARE YOUR CREATION ON INSTAGRAM BY TAGGING #AHEALTHYHARMONY @AHEALTHYHARMONY. YOUR SUPPORT MEANS THE WORLD TO ME AND I’D LOVE TO SHOW YOU MINE!
Cranberry Orange Scones
Bringing all the holiday cheer with these festive gluten-free scones
- 2 cup Oat Flour
- 1/2 cup Coconut Flour
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1/4 cup Honey
- 6 tbsp Miyoko's Butter COLD and cubed
- 1/2 cup Cashew Butter Chilled
- 1 tsp Orange Zest
- 1/4 cup Fresh Cranberries //alt. use dried
- 1 cup Organic Powered Sugar
- 1/4-1/3 cup Cashew Milk
- 1 tsp Orange Zest
Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
In a food processor- pulse the dry ingredients + honey together until just combined. Add the cubed and chilled butter into the food processor and pulse until the dough resembles course crumbs.
Pulse in the cashew milk and orange zest.
Flour a clean surface with a little bit of oat flour. Scoop the dough out onto the flour and place the cranberries on top of the dough. Knead in the cranberries two or three times before shaping the dough into a circle about 1 inch thick.
Transfer the dough onto your prepared baking dish. Using a knife or spatula- cut 8 even triangles into the dough. DO NOT pull them apart. Keeping them together insures they will fluff up!
Bake for 20 minutes or until the tops become slightly golden brown. Let them cool completely before glazing them.
Whisk together the glaze ingredients before spooning it over the scones. You will need to play with the milk to powdered sugar ratio to make it as thick or thin as you like.