Ingredients
Scale
- 2 cups gluten-free flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh cranberries
- 1/2 cup milk (or almond milk)
- 1 large egg
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix gluten-free flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Fold in the cranberries.
- In a separate bowl, whisk together the milk and egg.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Turn the dough onto a floured surface and knead gently.
- Pat the dough into a circle about 1-inch thick and cut into wedges.
- Place scones on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until golden brown.
- Let cool slightly before serving.
Notes
Keep the butter very cold and avoid overworking the dough for the best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg