Cranberry Scones with Orange Icing Gluten Free Lactose Free
If I knew scones were this easy to make, I would have tried to make them a long time ago. My scones rival starbucks and the co-op. They are delicious! The key for me was not to over mix them, otherwise they will turn out hard and dry. This recipe is also easy to double, it makes 4 big 300+ calorie scones! I made 8 for our Palm Sunday brunch after Mass so I could share with my gluten-free friends. I think it also helped that I had just bought a pastry cutter, so it was easy to work in the butter. I also had some orange icing on hand that was perfect to drizzle on top after the scones cooled.
1 cup gluten free all purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup cold butter
3 tablespoons lactose free milk
1 egg, beaten
1/4 cup dried cranberries
1/4 teaspoon sugar (to top)
Orange butter cream icing (to top, if desired)
- In a small bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbles. In a small bowl, combine milk and 2 tablespoons of beaten egg; add to crumb mixture just until moistened. Stir in cranberries.
- Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-inch circle. Cut into 4 wedges. Separate wedges and place on a baking sheet coated with cooking spray (I just used parchment paper). Brush with remaining egg. Sprinkle with coarse sugar to top.
- Bake at 425 degrees for 12-15 minutes or until golden brown (mine only needed 12 minutes). Serve warm. (OR COOLED!)
- Drizzle with orange icing when cooled.