These cranberry scones are a whiz to make in just one bowl, tender and delicious without being overly sweet, and they’re gluten-free! What more could you ask for? Your next cup of tea needs to be enjoyed with one of these scones alongside it!
Using just one bowl and a spoon to mix, the dough for these cranberry scones comes together in minutes.
No mixer needed. No kneading required.
No eggs. No gluten.
And you get tender delicious cranberry scones.
Seriously…how can you say no to that? You’re gonna love this recipe!
The dry ingredients are a simple blend of brown rice flour, tapioca starch, sorghum flour, xanthan gum, baking powder, and some sugar. I commonly use this basic blend of brown rice flour, tapioca starch, sorghum flour and xanthan gum for baked goods as they are easy to find, are affordable, and they create pretty good gluten-free baked goods.
And obviously, there is some sugar in these scones, but not a lot. You really don’t need much sugar when you’ve also got dried cranberries adding sweetness to the scones. The dried cranberries get mixed in with the dry ingredients and you can adjust the amount depending on if you prefer more or less sweetness to your scones. You can also substitute a different dried fruit!
The wet can’t get any easier than this…all you need is heavy cream! Seriously!
In the absence of any other liquid in this recipe, make sure you use the heavy cream, which is about 3.5% milk fat. The extra richness in the cream will give the scones its tenderness and help hold everything together.
Once you have the wet and dry ingredients mixed together, transfer the mixture to a work surface lightly dusted with brown rice flour or tapioca starch and press it all together with your hands to form a dough. Shape dough into a round disc, about 3/4″ thick.
Cut the disc into 6 wedges (or 4 or 8, whichever you prefer!) and place pieces on a parchment-lined baking sheet
An optional step at this point would be to brush the top with milk and sprinkle sugar on top right before baking, but I like these scones as is.
Bake for 20 minutes and your scones are ready!
You could drizzle an icing sugar glaze over top of the scones to make them all fancy and to add an extra layer of sweetness, or enjoy them simply as they are with a pat of butter…or not!
If you don’t eat them all in one sitting and have leftovers, pop them in the microwave for a quick 10-20 seconds to warm and soften them up.
So now you can be gluten-free and have your scones, too! There’s no reason why you can’t whip up some of these scones for your next brunch or simply to enjoy with a morning cup of coffee or an afternoon tea. All it takes is one bowl and a few ingredients and you can be biting into a warm scone in just over 30 minutes.
Gluten-Free Cranberry Scones
- Preheat oven 425 deg F (220C).
- Combine all dry ingredients and the dried cranberries in a bowl and mix together with a whisk or fork.
- Add heavy cream and mix well with a fork or spoon until dough forms.
- On a flat surface dusted lightly with brown rice flour, shape the dough into a disc, about 3/4" thick.
- Transfer to a parchment lined baking sheet and score or cut the disc into 6 wedges. Separate the wedges slightly from each other.
- Bake for 20 minutes.
- Let cool slightly before serving.
- If you prefer a sweeter scone, you can increase the amount of sugar or increase the amount of dried cranberries. You can also brush milk on top of the scones and sprinkle sugar on top right before baking, or drizzle the scones with an icing glaze after they have cooled.
- Be sure to use heavy cream containing 3.5% milk fat.
- Store any leftovers in a container at room temperature. Reheat in the microwave for 10-20 seconds to warm and soften.