Cranberry Orange Scones (Gluten-Free | Vegan)

I haven’t been baking much these past few years, but with the holidays nearing, I have been in the mood to bake and have been feeling nostalgic for some of my mom’s go-to baked goods. Just to brag on her for a minute, she filled my childhood with THE MOST AMAZING homemade muffins (will share some of her recipes in the future), cookies, bars, scones, and other fun treats - probably weekly, if not more frequently. To this day, when we visit, she’ll wake up before we do to make a batch of muffins or something for breakfast (a healthier and plant-based version these days, but amazing nonetheless). I don’t know what we did to deserve her! Making these myself sure doesn't beat waking up in the morning to freshly baked breakfast by my sweet mama, but since I live far away, these made me feel like I had a little slice of home. The scones I remember her making the most are cranberry orange, so here’s my rendition - made gluten free because: why not!

CRANBERRY ORANGE SCONES

These flaky and slightly sweet gluten-free/vegan scones are made with Bob's Red Mill gluten free flour, coconut oil, and a flax egg. Cranberry and orange go together so well, and being winter fruits, they make for a wonderful treat around the holidays (though they are delicious year round).

My favorite part about cranberry scones are the crispy, golden edges and the cranberries that get caramelized from touching the pan. Despite being gluten free, the dough holds together beautifully and has a wonderful, flaky texture. The white chocolate drizzle adds an extra sweet and festive touch - and also looks really beautiful - but is totally unnecessary, especially if you want something a little more wholesome. Speaking of, you can reduce the sugar to 1/3 cup for a less-sweet scone. I personally like them a little less sweet, like my mom would make, but if you’re used to a sweet, bakery scone, or want to impress guests, add the extra sugar and white chocolate drizzle.

HOW TO MAKE GLUTEN-FREE / VEGAN SCONES

There are three simple swaps that make these scones gluten-free and vegan. I was really impressed with the result and wouldn’t guess that these are gluten free or vegan if someone else made them for me!

• Use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. This stuff is amazing! There are so many other gluten-free flours and flour blends that do not yield good results (often dry, sandy, and too crumbly). Use this flour if you are able to. If you’re not worried about making these gluten-free, feel free to use regular flour.

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• Instead of butter, I used coconut oil in this recipe, but there are 2 important factors when using coconut oil. Make sure it is refined coconut oil if you do not want a coconut-y flavor AND the coconut oil has to be solid in order to create the flaky texture. If your coconut oil is liquid at room temperature in your house, place it in the refrigerator until it becomes solid. I believe vegan butter should work in this recipe as well.

• As an egg replacement, we’re using flax meal / ground flax seeds to make a flax egg. Simply mix 1 tablespoon of ground flax with 3 tablespoons of water and set aside for a few minutes while it becomes gelatinous.

HOW TO MAKE THE SCONES

1. Combine the dry ingredients in a bowl.

2. Cut in solid coconut oil until the mixture resembles a fine gravel.

3. Stir in the liquid ingredients, dried cranberries, and orange zest.

4. Press the dough into a ball and then flatten into a disk ~8” diameter x 1” thick.

5. Cut into 8 wedges, then bake until golden!

6. Optional: drizzle with melted white chocolate.

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the recipe

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Cranberry Orange Scones (Gluten Free + Vegan)

Yield: 8

Author: MADELINE APPEL

Ingredients

• 2.5 cups gluten free flour (Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
• 1/2 cup sugar
• 1 TBS baking powder
• 1/2 tsp salt
• 2/3 cup solid, refined coconut oil
• 1 TBS flax meal + 3 TBS water
• 3/4 cup plain, unsweetened oat milk
• 1/2 cup dried cranberries
• zest of 1 orange

Optional White Chocolate Drizzle

• 1/2 cup white chocolate chips
• ~1 TBS non-dairy milk

Instructions

1. Preheat oven to 400 F.
2. Mix the flax meal and water in a small bowl and set aside (this will be your 'flax egg').
3. In a large mixing bowl, mix together the gluten free flour, sugar, baking powder, and salt.
4. Drop spoonfuls of the solid coconut oil into the flour mixture and then use a fork to cut the oil into smaller pieces and incorporate it into the flour. It should create a fine, gravely texture.
5. Create a well in the middle of the flour mixture. Pour the flax egg and oat milk into the well and then stir to incorporate the ingredients.
6. Add the dried cranberries and orange zest; stir to combine.
7. Press the dough into a ball and then flatten it into a disc about 8" diameter by 1" thick. Cut it into 8 wedges.
8. Place a piece of parchment paper on a baking sheet (a baking stone is ideal). Spread the dough wedges out across the baking sheet.
9. Bake for 25 minutes, or until golden brown.

Drizzle

1. Prepare a double boiler.
2. Place the white chocolate chips and milk in the top of the double boiler and use a spatula to mix the ingredients as the chocolate melts. If it needs to be runnier, add a little bit of milk (about a teaspoon at a time) until it has reached your desired consistency.
3. Drizzle immediately over the scones.