Gluten-Free Cranberry Buttermilk Scones

  • Prep Time 10 min
  • Total Time 45 min
  • 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
  • Protein 4 g
  • Cholesterol 43 mg
  • Fibre 4 g
  • Sodium 336 mg