1 3/4 cups gluten-free flour + ¼ 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.
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.
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.