Cranberry Orange Breakfast Scones (GF)
I had been dreaming of these scones for a while yet never knew how to make them. So I started doing some research and realized they all came with a lot of refined sugar and flour so I wanted to make something that was free of refined sugar and flour that we could enjoy this delectable breakfast treat without the guilt.
In my research to create this scone I also noticed A LOT of butter, which I’m fine with and I wanted to give this scone a fair shot especially since I subbed out the refined goods. Let me tell you, this recipe does not disappoint! It’s from Baked by and Introvert, However I did some modifications from the recipe and its a lot easier than I thought!
Now I like some savory mixed with sweet desserts for the holidays especially since we get enough sweets, these are a perfect combo which satisfy the cravings without feeling that crazy insulin spike!
I also love the idea of scones during the holidays. It’s great for a pre-Thanksgiving treat or great to have around during the holidays to feel festive!
For these scones, follow the recipe as close as you can as the essential parts of making them GREAT are keeping the butter cold, not over mixing, and freezing them before baking which you will see in the directions below. Also, I did not use the glaze but its definitely an option if you like! I felt they were incredibly good without it so maybe try a few with and without!
Ingredients
For The Scones
1 cup all purpose Gluten Free Flour
1 1/4 cup almond flour
⅓ cup coconut sugar
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 tablespoon orange zest
¾ cup fresh cranberries (frozen)
½ cup unsalted butter, cut into pieces (cut into cubes and cold)
1 tablespoon vanilla extract
½ cup fresh orange juice or 1/2 fresh squeezed orange
½ cup milk, plus 1 tablespoon for brushing
2 tablespoons coarse sugar
For The Glaze (optional)
1 cup confectioners' sugar
3 tablespoons fresh orange juice
Instructions
Make The Scones
In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and orange zest together. Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs. Gently fold in the cranberries. Whisk the vanilla, orange juice, and milk together then gradually add it to the flour mixture. Stir just until the dough comes together. You may not need all the orange juice mixture. Add a little at a time until the dough is moist but not too wet. Do not over mix the dough or the scones will be tough.
Transfer the dough to a lightly floured surface and gently knead four or five times. Pat the dough into a 7-inch round circle. Cut the circle in half, then cut each half into four triangle-shaped wedges. Arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes.
Position the oven rack to the center of the oven and heat to 400°F. Brush the tops of the scones with milk and sprinkle with coarse sugar. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool and drizzle with glaze.
I hope you enjoy these scones! As always, I love hearing feedback and would love to see your creations so feel free to share on Instagram and tag me, AngieReneeWellness!
Until next time,
XX
Angie
