Gluten-Free Cranberry Buttermilk Scones

10 scones
Easy
Breakfast

Characteristics

Nutritional Facts Per Serving

235
Calories
4 g
Protein
35 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

1 scone
  • Amount For Serving % Daily Value
  • Calories 235
  • Lipides 10 g
    • Saturated fat  6 g
  • Cholesterol 43 mg
  • Sodium  336 mg
  • Carbs 35 g
    • fiber  4 g
  • Protein 4 g

Ingredients

  • 1 1/2 cups (375 mL) Compliments Gluten-Free All-Purpose Flour Blend
  • 1/4 cup + 1 tsp (60 mL + 5 mL) sugar, divided
  • 4 tsp (20 mL) gluten-free baking powder
  • 1 tsp (5 mL) xanthan gum
  • 1/2 tsp (2 mL) salt
  • 1/2 cup cold butter, cubed
  • 1/3 cup (75 mL) dried cranberries, chopped
  • 2/3 cup (150 mL) buttermilk
  • 1 egg
  • 1 tsp (5 mL) finely grated lemon zest
  • 1 tsp (5 mL) vanilla extract

Method

  1. Preheat oven to 425˚F (220˚C). In a mixing bowl or bowl of stand mixer, whisk together flour blend, 1/4 cup (60 mL) of the sugar, baking powder, xanthan gum and salt until blended. Using fingers, 2 forks or a pastry cutter, cut in butter until thoroughly combined. Stir in cranberries.
  2. In a separate bowl, beat together buttermilk, egg, lemon zest and vanilla until blended. Pour buttermilk mixture over flour mixture; mix well until wet dough forms.
  3. Transfer dough to a lightly floured surface. Using floured hands, press and shape dough into a ball; flatten into 7-in. (18 cm) wide disc. Transfer dough to a baking sheet lined with parchment paper. Cut disc in half; cut each half into 5 wedges. Spread wedges about 3 in. (8 cm) apart. Sprinkle remaining sugar over top. Bake until golden brown, 12 to 13 min. Let cool in pan on rack for 10 min. before serving.

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