Orange Cranberry Scones are an easy baking recipe with a light, fluffy texture and these gluten free gems are loaded with flavour.

Baking up a quick batch of Orange Cranberry Scones is a great way to complement your coffee or tea any time of the day.

You can use fresh or frozen cranberries in this easy recipe.

This easy gluten free recipe yields 12 – 14 delicious scones.

These Orange Cranberry Scones were a hit in our home and we will be adding this recipe to our rotation!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first step to creating Orange Cranberry Scones was to dump some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, baking powder and salt into a large mixing bowl.

After combining the dry ingredients I added in some margarine.

I combined the margarine by cutting it in until crumbly.

Then I made a well in the center of the combined ingredients and added eggs, orange juice, orange zest and some plain yogurt (I used dairy free).

Using a large wooden spoon I stirred the wet ingredients into the dry ingredients before adding some frozen cut up cranberries.

After folding in the cranberries I sprinkled a bit of flour onto a pastry sheet before dumping the dough out onto it.  I also covered the top of the dough with a bit more flour.

Then I covered the dough with plastic wrap and rolled it out into an 8″ disc.  The disc was about 1″ thick.

Next I cut the disc into pie shaped sections.  You can make 12 to 14 wedges at this time.

Then I transferred the wedges to a parchment paper lined baking sheet.

I baked the Orange Cranberry Scones in a preheated 350F oven for 25 minutes.  If using fresh berries you might bake for a little less time.

After removing the scones from the oven I allowed them to cool for a bit.  Then serve them up warm or completely cooled.

Another option is to mix up some icing sugar and orange juice to make a bit of icing for the scones.

For this step the Orange Cranberry Scones need to be completely cooled.  I put the icing into a small Ziploc bag and then snipped the corner.

Then I drizzled the icing over the scones and let it set before serving.

Orange Cranberry Scones are the perfect treat to serve up to guests.  They are so easy to make and so tasty that others will not believe they are gluten free.

You will enjoy every bite of these Cranberry filled scones. 

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here Are Some Other Breads You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make These Orange Cranberry Scones:

• 3 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 2/3 cup granulated sugar
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup margarine
• 2 tbsp finely grated orange zest
• 2 eggs, large
• 4 tbsp orange juice
• 1/2 cup plain yogurt (I used dairy free)
• 3/4 cup frozen cranberries
• extra flour for rolling
• Optional After Baking:
• 1 cup icing sugar
• 2 1/2 tbsp orange juice

How to Make Orange Cranberry Scones:

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. Dump the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, baking powder and salt into a large mixing bowl and combine.
3. Add the margarine and cut in until well incorporated.
4. Make a well in center of combined ingredients and add the large eggs, orange juice, orange zest and plain yogurt. Stir to combine.
5. Cut the frozen cranberries in half and fold them into the batter.
6. Sprinkle some flour onto a pastry sheet.
7. Dump the batter out onto the pastry sheet, sprinkle with flour and cover with plastic wrap to roll out to an 8″ disc. The disc will be about 1″ thick.
8. Cut 12 to 14 pie shaped wedges. They will seem quite small but they do expand.
9. Transfer the wedges to the parchment paper lined baking sheet and bake in the preheated oven for 25 minutes or until just turning golden brown around bottom edge. If using fresh cranberries you will bake for a bit less time.
10. Remove from oven and allow to cool for a bit.
11. Serve warm or completely cooled and enjoy!
12. If using the icing allow to cool completely before mixing together the icing sugar and orange juice.
13. Put icing into a small Ziploc bag and snip the corner.
14. Drizzle icing over the scones.
15. Serve and enjoy!