Gluten-free, nut-free, simple to make cranberry scones.
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.