cranberry scones

Cranberry, Walnut, & Orange Scones – GF

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1 ½ cup Bob’s Red Mill gluten free all purpose baking flour

½ cup brown rice flour

1 tbsp. almond meal

1 tbsp. ground flaxseed

3 tbsp. water

1 tsp. Braggs organic apple cider vinegar

½ tsp. salt

½ tsp. baking powder

scant ¾ tsp. aluminum free baking soda

½ cup dried cranberries, fruit sweetened

⅓ cup chopped walnuts

½ cup non dairy milk

½ cup dairy free butter

Cranberry Scones2

1 tsp. sugar (reserve for topping)

 

Drizzle:

1 tbsp. orange juice

1 tsp. orange zest

¼ cup organic vegan confectioner’s sugar

Preheat oven 400 degrees.

Mix ground flaxseed with milk until it starts to thicken. Mix in apple cider vinegar and set aside.

Thoroughly whisk all dry ingredients together, then using a fork or pastry tool, cut in the butter into the dry mixture (incorporate butter into dry mix until it looks like crumbs). Do not use hands, as the heat from your hands will warm up the butter, and you want the butter to remain as cold as possible.

Add wet mixture to the crumb mixture and incorporate until all the wet mixture is fully incorporated. Do not over mix.   Lightly flour a work surface with a dusting of the gluten free flour and press out the dough into a round about one inch thick.   Sprinkle on the remaining teaspoon of sugar and lightly press into dough. Using a sharp knife cut into eight equal triangles and place them at least an inch apart on a parchment lined baking sheet.

Bake for 16-18 minutes, or until golden brown.

Let cool on baking sheet for five minutes before moving them to a cooling rack.

Servings: 8

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