- Prep Time
- 10 mins
- Total Time
- 45 mins
- Makes
- 10 scones
Ingredients
- 1 1/2 cups
- Compliments Gluten-Free All-Purpose Flour Blend
- 375 mL
- 1/4 cup + 1 tsp
- sugar, divided
- 60 mL + 5 mL
- 4 tsp
- gluten-free baking powder
- 20 mL
- 1 tsp
- xanthan gum
- 5 mL
- 1/2 tsp
- salt
- 2 mL
- 1/2 cup
- cold butter, cubed
- 0
- 1/3 cup
- dried cranberries, chopped
- 75 mL
- 2/3 cup
- buttermilk
- 150 mL
- 1
- egg
- 1 tsp
- finely grated lemon zest
- 5 mL
- 1 tsp
- vanilla extract
- 5 mL
Directions
Step 1
Preheat oven to 425˚F (220˚C). In a mixing bowl or bowl of stand mixer, whisk together flour blend, 1/4 cup (60 mL) of the sugar, baking powder, xanthan gum and salt until blended. Using fingers, 2 forks or a pastry cutter, cut in butter until thoroughly combined. Stir in cranberries.
Step 2
In a separate bowl, beat together buttermilk, egg, lemon zest and vanilla until blended. Pour buttermilk mixture over flour mixture; mix well until wet dough forms.
Step 3
Transfer dough to a lightly floured surface. Using floured hands, press and shape dough into a ball; flatten into 7-in. (18 cm) wide disc. Transfer dough to a baking sheet lined with parchment paper. Cut disc in half; cut each half into 5 wedges. Spread wedges about 3 in. (8 cm) apart. Sprinkle remaining sugar over top. Bake until golden brown, 12 to 13 min. Let cool in pan on rack for 10 min. before serving.
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Nutrition Facts
- Nutrition Description:
- Per serving (1 scone):
- Calories:
- 235
- Fat:
- 10 g
- Saturated Fat:
- 6 g
- Carbs:
- 35 g
- Fibre:
- 4 g
- Cholesterol:
- 43 mg
- Protein:
- 4 g
- Sodium:
- 336 mg
