Gluten Free Cranberry Scones With Orange Icing (2024)

Friends, I am really excited about my new scones recipe. These scones have the perfect scone texture! Serve these scones with breakfast, brunch, or tea time! They taste as if they came from a bakery.

I used fresh cranberries because they are fresh in stores now, but frozen cranberries are also fine. See the FAQ section for frozen cranberry tips. If you love scones as much as we do, I have quite a few delicious sweet and savory gluten free scones recipes to try!

Why we make this gluten-free cranberry scones recipe all year long:

1. The sweet-tart flavor from the combination of cranberries and orange gives these scones incredible flavors.
2. These scones are easy to make, as I did, or in a scones pan.
3. They taste incredible, and they are easy to make with little effort.
4. You can freeze these scones (probably without the icing unless you flash-freeze them before placing them in a freezer bag.)

• ▢ 2 cups gluten free flour blend * see notes
• ▢ ½ cup sugar
• ▢ 2 teaspoons baking powder aluminum-free
• ▢ ⅛ teaspoon salt
• ▢ 2 large eggs
• ▢ ½ cup milk or non-dairy milk
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ cup unsalted butter * see note for dairy-free options
• ▢ ⅔ cup fresh cranberries * see note
• ▢ 1 tablespoon orange zest

Icing

• ▢ ¾ cup powdered sugar
• ▢ 2 tablespoons orange juice with pulp, use more for a thinner icing

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  Preheat the oven to 350º F.

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  In a large mixing bowl add the dry ingredients (the flour through the salt on the list).

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  Add cold butter chunks to the dry ingredients and use a pastry cutter to cut the butter into the flour mixture. The mixture should resemble crumbs when you are done.

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  Add the wet ingredients to a medium bowl. Whisk to blend.

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  Pour the wet ingredients into the dry ingredients. Mix into a scone dough.

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  Place parchment paper on a baking sheet and add the dough to the middle. Press the dough into a circle shape about 1 1/2 inches thick.

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  Use a sharp knife to score the dough into 8 slices. Don't cut the dough all the way through.

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  Bake the scones for 25-30 minutes, depending on the thickness.

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  Remove the scones from the oven and use a knife to cut through the score lines.

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  Move the scones to a cooling rack. Drizzle the orange icing when the scones have cooled.

Icing

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  Add the powdered sugar and orange juice in a small bowl. Whisk into icing and drizzle over the scones.

1. I tested this recipe with King Arthur Measure for Measure GF blend. Other blends should also work well. If your blend doesn’t contain xanthan or guar gum, add one teaspoon to the dry ingredients.
2. Use a plant-based cold butter if you are dairy-free.
3. If you want to use frozen cranberries, thaw them and drain the excess liquid before adding them to the scones mixture.
4. Store in an airtight container for up to 3 days. You can also freeze the scones in a freezer bag for up to 3 months.