Cranberry Orange Gluten Free Scones

These are a nice change of pace from muffins for a weekend breakfast or coffee break at work and are just as easy to make.  They also taste great on the second and third day so the  leftovers can be enjoyed for a while. The tartness of the cranberries and the orange flavor goes especially well together. They actually taste like a cross between a muffin and a scone because they are light but not cake like. Using just a small amount of butter, and yogurt for moistness also keeps the calorie count of these scones less than some traditional recipes that call for much heavier ingredients.  They are very tasty and will not leave you feeling like you ate half your daily calories for breakfast or a snack.


Finished Single  Scone

Recipe:

1 1/2 cups gluten free all-purpose baking mix
1/4 cup sugar
2 teaspoons orange peel
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter, cut in small pieces
3/4 cup dried cranberries
1/2 cup walnuts (optional)
2 tablespoons orange juice
1 egg, beaten
1/2 cup gluten free yogurt (Greek is best)
1 egg white, beaten

Combine first 5 ingredients in a medium bowl.  Add butter and incorporate with your fingers until mix resembles coarse crumbs.  Add combined yogurt, orange juice and beaten egg. Mix in cranberries, and nuts if using.
Divide dough in half and make into two circles on parchment lined baking sheet that has been sprayed with non-stick spray. Cut into 6 wedges but do not separate.  Brush with beaten egg white.

Scones ready for baking

Bake at 400 degrees for 18-20 minutes until browned. Let cool on wire rack on pan for 15 minutes and enjoy!


      

Finished scones ready to cut and eat.

The all-purpose baking mix to make these delicious scones is available @www.glutenfreebakingmixes.com