Community Cookbook
Gluten-free, nut-free, simple to make cranberry scones.
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Ingredients:
1 1/2 c. gluten-free flour mix
3/4 c. coconut flour
1/3 c. sugar
2 tsp. baking powder
1/4 teaspoon baking soda
1/4 tsp. xanthan gum (if not in flour mix)
2 Tbsp. SunButter
4 Tbsp. very cold butter
1/2 c. dried cranberries
3/4 c. whipping cream — less 2 tablespoons, set aside
1 egg
1 tsp. vanilla extract
Coarse sugar (optional) -
Instructions:
Preheat oven to 425° F. Mix all dry ingredients together. Using a pastry knife or a food processor, cut SunButter and butter into dry ingredients. Mix in cranberries. In another bowl, whisk 3/4 c. cream, egg, and vanilla.
Add the wet ingredients to the dry ingredients in the large bowl and stir. If the dough is too dry, mix in a bit of cream.
Divide dough into two equal parts. Coat counter with gluten-free flour mix, lightly press and shape dough into 2 discs, about 6 inches wide, 1 inch thick. Cut each circle into 8 equal slices. Place dough on parchment paper on baking sheet. Brush tops with reserved cream and bake for 8-10 minutes. When partly cool, sprinkle with sugar if desired. - Link to full recipe: Find the whole recipe & the story behind it here!
- Serves: 16 scones
- Cuisine: -Select (optional)-
- Cooking method: Bake
- Special ingredients: no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no meat / poultry, no alcohol
- Just right for...: Comfort food, Quick & easy, Winter favorites
- Top 8 allergens?: gluten-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 15-30 minutes
- Total time (inc active/prep): 45-60 minutes
Published in
Breakfast & Brunch
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