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This recipe for GLUTEN-FREE ORANGE CRANBERRY SCONES, by , is from The Donaldson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Candace Donaldson



1 3/4 cups gluten-free flour + more for sprinkling* (I used a combination of oat flour and all purpose GF)
1/4 cup coconut palm sugar
2 tsp baking powder
zest from 1 orange
1/2 tsp salt
1/4 cup cold butter, cubed
1/4 cup cold 0% fat greek yogurt (I used coconut yogurt)
2 large eggs
1/4 cup orange juice
1 tsp vanilla extract
1/2 cup dried, or 1 cup fresh or frozen (slightly thawed) cranberries
Optional: 1/3 cup white chocolate chips, melted-for glaze**


Preheat oven to 400 degrees F.

In a large bowl combine 1 3/4 cup gluten-free flour, coconut palm sugar, baking powder, orange zest and salt.
Add in cubed butter and yogurt and either using a pastry cutter or your hands (get in there!) combine butter and yogurt with flour mixture until crumbly texture is reached. Should have the consistency of small peas.
In a separate bowl combine eggs, orange juice and vanilla extract.
Add wet ingredients to dry until combined.
Stir in cranberries.
Option 1:
Shape dough into a ball and drop onto a lightly floured surface. Add more flour to top of ball and additional flour underneath if sticking.
Roll out dough into a large circle that is 1 inch thick. Dough is a bit tricky to work with but have patience. Add additional flour if still really sticky.
Cut into quarters and then cut quarters in half to make 8 scones. If they lose shape, just re-shape with hands.
Place scones on a parchment or silicone lined baking sheet.
Option 2:
Using a large spoon or 1/2 cup measuring cup, drop 8 roundish scoops of batter on the cookie sheet

Bake for 15-20 minutes (mine took 17). Test with a toothpick - should come out clean when inserted in the thickest part of a scone.

Let cool completely if icing with white chocolate or serve warm.

Number Of Servings:
Number Of Servings:
8 scones
Preparation Time:
Preparation Time:
20 minutes




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