Gluten Free Cranberry Orange Scones (Dairy Free Option)
These Gluten Free Cranberry Orange Scones are the bright, festive breakfast treat your holiday mornings didn't know they needed. They are incredibly tender, lightly sweet, bursting with citrus flavor and come together easily with pantry staples.
If you have ever been intimidated by homemade scones, I promise these Gluten Free Cranberry Orange Scones couldn't be easier. The dough mixes up quickly and with just a few simple techniques, you get bakery style results right at home. They are perfect for busy holiday mornings when you want something special.
This gluten free scone recipe reminds me so much of my Gluten Free Cranberry Apple French Toast Bake, so bright, cozy and wonderfully festive. The orange zest adds a warm citrus aroma while the cranberries give each bite a little tart pop. Together, they create that magical flavor combo that just tastes like Christmas morning.
And the texture? Buttery, tender and ever so slightly crisp on the edges which is everything a scone should be. They are hearty enough to serve with a cup of coffee but not heavy or dense like alot of store bought gluten free baked goods. Even better, they freeze so well like my Gluten Free Cinnamon Rolls without Yeast, making them a great make ahead option for holiday hosting.
WHY YOU'LL LOVE THESE GLUTEN FREE CRANBERRY ORANGE SCONES
- Perfect holiday flavor balance: The tart cranberries and fragrant orange zest create a warm yet refreshing taste that feels festive but not overly sweet.
- Excellent gluten free texture: These scones bake up tender and soft inside with a golden, slightly crisp exterior with no gummy middles or crumbly bits.
- Dairy free option: Just use your favorite plant based milk and vegan butter to make this recipe 100% dairy free.
- Make ahead friendly: You can freeze the dough or the baked scones, making them a stress free addition to your Christmas breakfast menu.
INGREDIENTS + SUBSTITUTIONS
- Gluten free 1:1 flour blend: Use a high quality gluten free flour with xanthan gum like Bob Red Mills, King Arthur or Cup 4 Cup all work for this recipe.
- Tapioca flour: Adds lightness and creates that tender, slightly chewy crumb gluten free scones need.
- Baking powder and baking soda: Both work to keep the scones rise and stay fluffy.
- Salt: Balances the sweetness and enhances the cranberry and citrus flavors.
- Granulated sugar: Sweetens the dough and helps brown the scones in the oven.
- Orange zest: Infuses the dough with bright, fragrant citrus oils for a true orange flavor. You can use lemons as an alternative.
- Unsalted butter: Adds richness and creates those amazing flaky layers when added cold to the dough. If keeping this recipe dairy free, use cold stick vegan butter.
- Fresh cranberries: Provides juicy, tart bursts of flavoring for the scones. Frozen or dried can be used too.
- Milk: Brings the dough together. You can also use a plant based milk, if desired.
- Orange juice: Reinforces the citrus flavor in the dough and used to make the glaze. Lemon juice works well too if using lemons.
- Powdered sugar: Used with freshly squeezed orange juice to make the sweet glaze.
Scroll down to the recipe card for quantities used.
HOW TO MAKE GLUTEN FREE SCONES
Step 1: Preheat oven to 400 F and line baking sheet. Add the dry ingredients together.
Step 2: Add the chunks of butter and continue to break down into smaller pieces. Add the cranberries and coat in flour/butter mixture.
Step 3: Make a well in the dry ingredients and add the milk and orange juice until dough forms.
Step 4: Form dough into a 7 inch disc then wrap in plastic and chill for 10 minutes in freezer.
Step 5: After chilling, use a sharp knife to cut the dough in half then cut each half into 3 equal triangles. Brush the tops with extra milk.
Step 6: Bake for 20 minutes.
Step 7: Make the glaze by bringing the powdered sugar and orange juice together.
Step 8: Drizzle glaze overtop the warm scones. Allow 10-15 minutes to set before enjoying!
EMILY'S TIPS
- Keep the butter cold. Cold butter creates steam as it bakes, giving the scones their flaky texture. Freeze your butter for 10 minutes before cubing.
- Don't overwork the dough. Mix until just combined. Overmixing leads to dense, tough scones especially in gluten free baking.
- Chill the shaped dough before baking. Pop the cut scones in the freezer for 10 minutes for a higher rise and sharper edges.
- Fold in the cranberries. Whether you decide to use fresh or frozen, fold them in gently. If using frozen, don't thaw because they will bleed into the dough.
- Add just enough liquid. Gluten free dough should look slightly shaggy. If it's too dry, add 1-2 teaspoons of extra milk.
- Use parchment paper for even browning. This helps prevent burning on the bottom and makes clean up easier. You can also use a Silpat mat.
- Glaze while warm. The simple orange sugar glaze melts slightly into the scones, adding moisture and citrus flavor without being overpowering.
SERVING SUGGESTIONS
These gluten free cranberry orange scones are best served warm with butter, honey or even orange marmalade. I enjoy them with a side of this savory Slow Cooker Breakfast Casserole. They pair great this time of year with a cup of Spicy Hot Cocoa, this Dairy Free Peppermint Mocha Frappuccino or this Eggnog Shake for the ultimate holiday feels.
For Christmas morning, set them out on a platter beside this Gluten Free Cranberry French Apple Toast Bake for a festive red and orange theme.
STORAGE AND PREP AHEAD TIPS
Refrigerate: Store the cooled scones in an airtight container for up to 5 days. Warm in the oven at 300 degrees F for 5-7 minutes to restore texture.
Freeze baked scones: Wrap individually and freeze for up to 3 months. Thaw at room temperature or warm from frozen.
Freeze unbaked dough: Cut into wedges, freeze on a sheet pan, then store in a freezer bag. Bake straight from frozen.
Prep ahead: Mix the dry ingredients the night before and store covered; then just add wet ingredients the morning of baking.
RECIPE FAQ'S
Can I use dried cranberries instead of fresh?
Absolutely! Use ¾ cup of dried cranberries. They won't give the same tart pop but they add great sweetness and chew.
Why is my gluten free dough sticky?
Gluten free dough is often softer than wheat dough. Lightly flour your hands and work surface, and chill the dough for 10 minutes in the freezer before shaping.
What gluten free flour works best?
A 1:1 blend with xanthan gum is ideal. Bob Red Mills 1:1, King Arthur Measure for Measure or Cup 4 Cup all yield great results.
How do I get crisp edges without drying out the scones?
Bake until the edges are just golden and let them cool on a baking sheet for 5 minutes; they will finish setting without overbaking.
Can I substitute the orange with lemon?
Yes! Lemon pairs beautifully with cranberries and gives a brighter, tangier flavor.
Can I add nuts or chocolate?
Yes! Pecans, walnuts or white chocolate chips pair really well with cranberry-orange flavors.
I hope you give these Gluten Free Cranberry Orange Scones a try! If you do give this recipe a try, please let me know!
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Gluten Free Cranberry Orange Scones
- Total Time: 50 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
These Gluten Free Cranberry Orange Scones are the bright, festive breakfast treat your holiday mornings didn't know they needed. They are incredibly tender, lightly sweet, bursting with citrus flavor and come together easily with pantry staples.
Ingredients
- 2 cups gluten free 1:1 baking flour (I used Bob Red Mills)
- 1 tsp xanthan gum (omit if blend already contains it)
- ¼ cup tapioca flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 ½ tsp granulated sugar
- 1 tbsp orange zest (zest from 2 oranges)
- 5 tbsp cold unsalted butter
- 1 cup fresh cranberries
- ¾ cup milk, plus 1 tablespoon for brushing
- 1 tbsp freshly squeezed orange juice
Glaze:
- 1 cup powdered sugar
- 3 tbsp freshly squeezed orange juice
Instructions
- Preheat oven to 400 F and line a baking sheet with parchment paper.
- Add flour, xanthan gum if using, tapioca flour, baking powder, baking soda, salt, sugar and orange zest in a large bowl and whisk.
- Add the butter chunks and mix to coat well. Using your fingers break down chunks of butter until all the chunks are broken down into small pieces.
- Gently stir in the cranberries with a spatula until they are all coated with the gluten free flour mixture.
- Make a well in the center of your dry ingredients and add ¾ cup milk and 1 tablespoon orange juice. Very gently stir with a spatula until all ingredients are mixed in evenly and dough starts to form, trying not to squish the cranberries.
- Lightly dust your work surface with a little of the gluten free flour and place the dough on the work surface. Form the dough into a disc about 7 inches. If dough is too wet and sticky sprinkle with more flour 1 teaspoon at a time until dough comes together, you don't want it to be too dry.
- Wrap in plastic wrap and chill for 10 minutes in the freezer.
- After chilling, unwrap the dough, sprinkle the surface of the dough with a little bit of flour. Using a sharp knife cut the dough in half then cut each half into 3 equal triangles. Place on prepared baking sheet about 2 inches apart.
- Using a brush, brush each triangle with the extra tablespoon of milk.
- Place baking sheet in preheated oven and bake for 20 minutes.
- Make the glaze by measuring and sifting the powdered sugar into a small bowl, pour in the orange juice and mix with a whisk. If glaze is too runny, sprinkle in powdered sugar 1 teaspoon at a time until desired consistency is achieved.
- Allow scones to cool to room temperature before drizzling with the glaze. Wait 10 to 15 minutes to allow the glaze to set before serving. Enjoy!
Notes
- Try to fold the cranberries in gently and not squish them when mixing.
- Be sure butter is broken down into small chunks to incorporate.
- When forming dough, if dough is too wet and sticky sprinkle with more flour 1 teaspoon at a time until dough comes together, you don't want it to be too dry.
- Let chill in the freezer for minimum 10 minutes to chill.
- When making the glaze, if glaze is too runny, sprinkle in powdered sugar 1 teaspoon at a time until desired consistency is achieved.
- Glaze the scones while still warm but not hot.
- Dairy Free option: Replace butter with vegan butter and milk with any plant based milk.
- Storage: Place in an airtight container refrigerated for up to 5 days. Warm in the oven at 300 F for 5-7 minutes.
- Freezing: For baked scones, wrap individually and place in a freezer safe bag up to 3 months. Thaw at room temp before warming. For unbaked dough, cut into wedges, freeze on a sheet pan, then store in a freezer safe bag for 3 months. Bake straight from frozen.
- Prep ahead: Mix the dry ingredients the night before and store covered; then just add wet ingredients the morning of baking.
- Prep Time: 20 minutes
- 10 minutes chill:
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 372
- Sugar: 24.5g
- Sodium: 264.3mg
- Fat: 9.7g
- Saturated Fat: 6g
- Carbohydrates: 68.6g
- Fiber: 2.2g
- Protein: 4g
- Cholesterol: 26.1mg
