How to Make Gluten Free Cranberry Scones

My mom, who’s been gluten free baking for years, never fails to surprise me with recipes for gluten free baked goods that taste better than the wheat originals. These aren’t just “good for gluten free baked goods” – these are just seriously good.

And the other nice thing about this recipe is that it’s dead easy to whip up a batch. These gluten free scones are easy enough that even a six year old can make them – and I should know, because my son has been making these for us with his Grandma for the past while, and unlike some ‘kid creations’… these scones always turn out better than good, no matter how old the baker!

So make up a batch of these soon. They’re easy, quick and addictively delicious – and better than any gluten filled scone you’ve ever had.

How to Make Gluten Free Cranberry Scones

• 2 1/4 cups rice flour
• 1/2 cup tapioca flour
• 4 tsp baking powder
• 2 tsp xanthan gum
• 1 tsp salt
• 4 Tbsp sugar
• 4 oz butter
• 2 eggs
• 1/2 to 3/4 cups plain yogurt (low fat or regular - not no fat)
• 1/2 cup raisins or cranberries (optional – these are good with or without them, but it’s hard to call these cranberry scones if you don’t add any cranberries…)

Instructions

1. Set oven temp at 475 (a hot oven is necessary but you have to watch them carefully)
2. Mix dry ingredients together.
3. Rub in the butter using your hands till there are no large pieces.
4. Add fruit if using.
5. Mix eggs and 1/2 cup yogurt together and add to cry ingredients. Mix it to form a soft dough. If it is too dry add a little more yogurt.
6. Turn onto a floured board and knead lightly.
7. Roll out to desired thickness (about an inch thick) and cut into 2 inch or so rounds with a small water glass or cutter.
8. Bake for 10 minutes until lightly browned.