Skip to Content

Orange Cranberry Scones – Gluten Free

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 blueberries 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! 

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

Yield: 12 - 14

Orange Cranberry Scones - Gluten Free

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

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

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 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

Instructions

    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.
      Sprinkle some flour onto a pastry sheet.
    6. 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.
    7. Cut 12 to 14 pie shaped wedges. They will seem quite small but they do expand.
    8. 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.
    9. Remove from oven and allow to cool for a bit.
    10. Serve warm or completely cooled and enjoy!
    11. If using the icing allow to cool completely before mixing together the icing sugar and orange juice.
    12. Put icing into a small Ziploc bag and snip the corner.
    13. Drizzle icing over the scones.
    14. Serve and enjoy!

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 213Total Fat: 8gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 27mgSodium: 145mgCarbohydrates: 34gFiber: 1gSugar: 19gProtein: 3g

Leigh Ann

Wednesday 23rd of March 2022

Hi Kathleen, while my hands are now not sticky with no I want to offer a huge apology for the way my email came across considering I had no way to spell check at the moment I was messaging you. However I do want you to know that the flavor of the scone is absolutely incredible however, I’m wondering if there is a typo in your ingredients, because my dad never got to the shaggy dough point where I could even cut wedges at all. So what I did as any and cook, I improvised and added a little bit more baking flour. Unfortunately adding more flour didn’t seem to really make much of a difference so I used heaping spoonfuls onto the parchment paper and cooked them that way. The flavor the texture all of that came out great but I’m wondering if we need to check the recipe again and see what’s going on with the ingredients there. All in all please disregard my first comment because it sounds like I’m being harsh. What I wanna say is it’s a great testing recipe however, I believe the ingredient ratio might be incorrect on the flower as it never thickened up. I will try this recipe again because it tastes amazing . You or someone else who’s made the scone ran into the same problem and figured out what the ratio difference was please hit me up I’d love to know!

Kathleen

Saturday 26th of March 2022

Hi there Leigh Ann, Sorry for the delayed response. I wanted to buy the ingredients to make this recipe again. I have them in the oven now. The dough was a bit stickier than my other scone recipes. I usually just work in a bit of flour on the pastry sheet. I have adjusted the recipe though to incorporate another 1/2 cup of the flour (no stickiness at all) and then I did not need to work any in on the pastry sheet. I really appreciate your feedback and input. I am glad you enjoyed them after all your effort!!...and no worries about the other comment:) Take care, Kathleen

Lee

Wednesday 23rd of March 2022

Oh my goodness Kathleen have you lost your mind? I’m very disappointed in this recipe I haven’t even gotten to the part where I can roll it out so to speak to cut into wedges because it’s so sticky that I can’t. There is no shaggy dough formation at all. Now I have a waste of time but I’ve Wasted materials to do this recipe for my family I’m not even sure these are going to turn out right because my dad was more like a cookie then it is like a shaggy scone dough what years did you put your ingredients incorrectly in the directions above? I have used every ingredient to your specifications down to the very last syllable and I don’t know what to do now. I’m not even sure they’re going to cook up like scones at this point.

Maria

Monday 8th of November 2021

Do the cranberries have to be frozen?

Kathleen

Monday 8th of November 2021

Hi Maria, No the cranberries do not have to be frozen. You may not need to bake the scones for as long if you use fresh cranberries. Enjoy, Kathleen

Skip to Recipe