Gluten-Free Cranberry Buttermilk Scones

Prep time: 10min

Total time: min

Makes 10 scones

Ingredients
Nutritional Information

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

1/3 cup

dried cranberries, chopped

75 mL

2/3 cup

buttermilk

150 mL

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

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.
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.
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.