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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranberry Buttermilk Scones GF Recipe

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This recipe for Cranberry Buttermilk Scones GF is from Eating Gluten Free with the Seitz Clan, 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. four flour GF blend (see misc. area)
1/3 c. + 2 T. sugar (divided)
1tsp. xanthan gum
1T. baking powder
3/4 tsp. salt
3/4 tsp. baking soda
3/4 c. cold butter
1 c. buttermilk
1 c. (or more) dried cranberries
1 tsp. grated orange peel
1 T. milk
1/4 tsp. ground cinnamon
Directions:
Directions:
In a bowl, combine flour, 1/3 c. sugar, xanthan gum, baking powder, salt, and soda; cut in butter. Stir in buttermilk just until combined. Fold in cranberries and orange peel. Turn onto a floured surface; divide dough in half. Shape each portion into a ball and pat into a 6" circle. Cut each circle into 6 wedges. Place on a lightly greased baking sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400º for 15-20 minutes or until golden brown.
Number Of Servings:
Number Of Servings:
1 dozen

 

 

 

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