Gluten-Free Cranberry Buttermilk Scones
Prep Time
Makes
Cooking Mode
1 ½ cups Compliments Gluten-Free All-Purpose Flour Blend
¼ cup + 1 tsp sugar, divided
4 tsp gluten-free baking powder
1 tsp xanthan gum
½ tsp salt
½ cup cold butter, cubed
⅓ cup dried cranberries, chopped
⅔ cup buttermilk
1 egg
1 tsp finely grated lemon zest
1 tsp vanilla extract
1 ½ cups Compliments Gluten-Free All-Purpose Flour Blend
¼ cup + 1 tsp sugar, divided
4 tsp gluten-free baking powder
1 tsp xanthan gum
½ tsp salt
½ cup cold butter, cubed
⅓ cup dried cranberries, chopped
⅔ cup buttermilk
1 egg
1 tsp finely grated lemon zest
1 tsp vanilla extract
Directions
1Preheat 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.
2In 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.
3Transfer 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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Personal Note
Personal Note
