Gluten-Free Cranberry Buttermilk Scones

Prep time: 10min
Total time: min
Makes 10 scones
1 1/2 cups
Compliments Gluten-Free All-Purpose Flour Blend
375 mL
1/4 cup
+1 tsp (5 mL) sugar, divided
60 mL
4 tsp
gluten-free baking powder
20 mL
1 tsp
xanthan gum
5 mL
1/2 tsp
salt
2 mL
1/2 cup
cold butter, cubed
0
1/3 cup
dried cranberries, chopped
75 mL
2/3 cup
buttermilk
150 mL
1
egg
1 tsp
finely grated lemon zest
5 mL
1 tsp
vanilla extract
5 mL
Per serving (1 scone):
calories
235
fat
10 g
saturated fat
6 g
carbs
35 g
protein
4 g
cholestrol
43 mg
fibre
4 g
sodium
336 mg

Directions

  1. Preheat oven to 425˚F (220˚C). In a mixing bowl or bowl of stand mixer, whisk together flour blend, 1/4 cup (60 mL) of the sugar, baking powder, xanthan gum and salt until blended. Using fingers, 2 forks or a pastry cutter, cut in butter until thoroughly combined. Stir in cranberries.

  2. In a separate bowl, beat together buttermilk, egg, lemon zest and vanilla until blended. Pour buttermilk mixture over flour mixture; mix well until wet dough forms.

  3. Transfer dough to a lightly floured surface. Using floured hands, press and shape dough into a ball; flatten into 7-in. (18 cm) wide disc. Transfer dough to a baking sheet lined with parchment paper. Cut disc in half; cut each half into 5 wedges. Spread wedges about 3 in. (8 cm) apart. Sprinkle remaining sugar over top. Bake until golden brown, 12 to 13 min. Let cool in pan on rack for 10 min. before serving.