Gluten-free cranberry and orange scones - KMSP-TV

Gluten-free cranberry and orange scones

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Makes: 15 to 16 scones
Prep: 20 minutes
Bake: 12 to 15 minutes per batch

The flavor combo of cranberry and orange is perfect for the holidays. These scones go well with turkey and ham so serve them at a festive brunch, tea, or along with dinner. They also make a nice gift for a gluten-intolerant friend. Place the scones in a cellophane bag and tie it with a bright red bow.

For the scones

Vegetable oil spray (optional)

2 cups gluten-free baking mix, such as Bisquick

1/4 cup granulated sugar, plus 2 tablespoons sugar, for sprinkling on top of the scones

6 tablespoons (3/4 stick) cold unsalted butter, cut into 12 pieces

2 large eggs, lightly beaten

1 cup buttermilk

2/3 cup chopped dried cranberries

1 packed tablespoon orange zest (from 1 orange)

1/2 cup chopped walnuts (optional)

For the orange glaze

1 cup confectioners' sugar

2 to 3 tablespoons orange juice

1. Make the scones: Place a rack in the center of the oven and preheat the oven to 375°F. Line a baking sheet with parchment paper or mist it with vegetable oil spray.

2. Place the baking mix and the G cup of granulated sugar in a large mixing bowl and stir to combine. Distribute the butter on top of the baking mixture. Using 2 small sharp knives or a pastry cutter, cut the butter into the mix until the mixture looks like small peas. Add the eggs, buttermilk, cranberries, orange zest, and walnuts, if using. Stir with a large spoon until the dough just comes together, about 25 strokes.

3. Place large spoonfuls of dough, about G cup each, on the prepared baking sheet, spacing them about 2 inches apart. You will have room for about 8 scones, or half of the dough. Do not flatten or spread the dough out. Sprinkle 1 tablespoon of the granulated sugar on top of the spoonfuls of dough, distributing it evenly among them. Place the baking sheet in the oven.

4. Bake the scones until they are golden brown on the bottom and firm to the touch, 12 to 15 minutes. They will not brown on top. Transfer the baked scones to a wire rack to cool for about 10 minutes. Repeat the process with the remaining dough and 1 tablespoon of granulated sugar.

5. While the scones cool, make the glaze. Place the confectioners' sugar in a small bowl and whisk in

2 tablespoons of orange juice, adding up to 1 more tablespoon of juice if the glaze is too thick. Drizzle the glaze on top of the cooled scones and serve.

Extra, Extra! If you want to cut back on sugar and time, omit the glaze and serve the scones warm with a little butter.

Dairy-Free:

Use margarine instead of butter and coconut milk instead of the buttermilk for dairy-free scones.

Plan ahead:The scones will keep covered in plastic wrap for up to 2 days at room temperature.

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