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Prep Time
10 mins
Total Time
45 mins
10 scones


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


Step 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.

Step 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.

Step 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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 scone):
10 g
Saturated Fat:
6 g
35 g
4 g
43 mg
4 g
336 mg
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