These gluten-free cranberry scones with homemade orange icing are full of incredible fall flavors. They have the perfect texture, and nobody will know these gluten free cranberry orange scones are gluten free. Use fresh or frozen cranberries.
Friends, I am really excited about my new scones recipe. These scones have the perfect scone texture! Serve these scones with breakfast, brunch, or tea time! They taste as if they came from a bakery.
I used fresh cranberries because they are fresh in stores now, but frozen cranberries are also fine to use. See the FAQ section for frozen cranberry tips.
If you love scones as much as we do, I have quite a few delicious sweet and savory gluten free scones recipes to try!
Why Make This Recipe:
- The sweet-tart flavor from the combination of cranberries and orange gives these scones incredible flavors.
- These scones are really easy to make, as I did, or in a scones pan.
- They taste incredible, and they are easy to make with little effort.
- You can freeze these scones (probably without the icing unless you flash-freeze them before placing them in a freezer bag.)
This is an amazing recipe! looking for something to bake with leftover fresh cranberries and found this. So delicious!!! thank you!Rachel C., Pinterest comment
- Gluten Free Flour Blend - I tested this recipe with King Arthur Measure for Measure. Other blends should work, but some may need more or less liquid than others depending on the starch content.
- Xanthan Gum - If your blend doesn't contain either xanthan or guar gum, you must add one teaspoon to your dry ingredients.
- Butter - Use unsalted butter. If you are dairy-free, use plant-based butter.
- Baking Powder - To get a good rise, you must use a lot of baking powder. I highly recommend aluminum-free baking powder. The regular baking powder leaves a bad metallic aftertaste.
- Salt - Use kosher or sea salt.
- Milk - You can use milk or non-dairy milk in this recipe. I used Milkadamia macadamia nut milk.
- Vanilla - Use pure vanilla extract.
- Cranberries - Fresh is best. Frozen is okay too.
Tips For Success:
- Be sure your butter is very cold. It helps make those flaky layers.
- Use unsalted butter. Trust me on this.
- Use the pastry cutter to really make the crumbs of butter small. If your butter chunks are too large, you will see butter running on the baking pan.
- To measure your gluten free flour accurately, use the spoon method or leveling method. Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour. You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Recipe Step-By-Step Directions:
Preheat your oven to 350º F and ensure the oven rack is in the middle position in your oven.
Step 1: In a large
Step 2: Cut the cold butter into chunks and add them to the dry ingredients. Use a pastry blender to cut the cold butter into the flour mixture. You want to cut in the butter until it resembles crumbs.
Step 3: Add the cranberries and orange zest to the dry, crumbly mixture.
Step 4: Add the egg, vanilla, and non-dairy milk to a medium-sized bowl. Whisk to blend them together.
Step 5: Pour the wet ingredients into the flour cranberry mixture. Mix it into a dough ball.
Step 6: Line a
Step 7: Use a sharp knife to score the dough. You want to add cut marks without cutting too deep into the dough.
Step 8: Bake the scones for 25-30 minutes. The actual baking time will vary depending on the thickness of your scones.
Step 9: Remove the scones from the oven and set them on a cooling rack.
Step 10: While the scones are cooling, add the powdered sugar and orange juice to a small bowl. If you like a thicker glaze, use more powdered sugar. Whisk to blend it. Drizzle it over the cooled scones. Enjoy!!
This homemade orange icing is best with freshly squeezed orange juice. This orange glaze would also taste incredible on my grandma's homemade Gluten Free Bread Pudding!
These gluten free cranberry scones are incredible with or without the icing! If you love cranberries as much as I do, check out my incredible gluten free cranberry recipes.
Yes, use plant-based butter and milk to make these scones dairy-free.
I have not tested any egg-free versions. If you try this, please do come back to let us know how they turned out.
Store these gluten free scones in an airtight container in the refrigerator. They should keep fresh for up to 3-4 days.
Freeze the scones by placing them in a freezer bag. They will keep fresh for up to 3 months.
If you love holiday flavors, try these Gluten Free Gingerbread Scones too!
This recipe totally rocks! I used Namaste brand gluten free flour which is different than the gf flour listed. The texture is amazing. Highly recommend!"Elizabeth E., Pinterest
More Gluten Free Scones Recipes:
- Gluten Free Blueberry Scones
- Easy Gluten Free Pumpkin Scones
- Gluten Free Cinnamon Apple Scones
- Gluten Free Cheese Scones
Gluten Free Cranberry Orange Scones
- 2 cups gluten free flour blend * see notes
- ½ cup sugar
- 2 teaspoons baking powder aluminum-free
- ⅛ teaspoon salt
- 2 large eggs
- ½ cup milk or non-dairy milk
- 1 teaspoon pure vanilla extract
- ½ cup unsalted butter * see note for dairy-free options
- ⅔ cup fresh cranberries * see note
- 1 tablespoon orange zest
- ¾ cup powdered sugar
- 2 tablespoons orange juice with pulp, use more for a thinner icing
- Preheat the oven to 350º F.
- In a large mixing bowl add the dry ingredients (the flour through the salt on the list).
- Add cold butter chunks to the dry ingredients and use a pastry cutter to cut the butter into the flour mixture. The mixture should resemble crumbs when you are done.
- Add the wet ingredients to a medium bowl. Whisk to blend.
- Pour the wet ingredients into the dry ingredients. Mix into a scone dough.
- Place parchment paper on a baking sheet and add the dough to the middle. Press the dough into a circle shape about 1 ½ inches thick.
- Use a sharp knife to score the dough into 8 slices. Don't cut the dough all the way through.
- Bake the scones for 25-30 minutes, depending on the thickness.
- Remove the scones from the oven and use a knife to cut through the score lines.
- Move the scones to a cooling rack. Drizzle the orange icing when the scones have cooled.
- Add the powdered sugar and orange juice in a small bowl. Whisk into icing and drizzle over the scones.
- I tested this recipe with King Arthur Measure for Measure GF blend. Other blends should also work well. If your blend doesn't contain xanthan or guar gum, add one teaspoon to the dry ingredients.
- Use a plant-based cold butter if you are dairy-free.
- If you want to use frozen cranberries, thaw them and drain the excess liquid before adding them to the scones mixture.
- Store in an airtight container for up to 3 days. You can also freeze the scones in a freezer bag for up to 3 months.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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I added Orange Zest (1T.) to the Scone dough too. I like the layered Orange flavor and it just punches it up a bit more. So pretty for Christmas morning….they were requested again, so I’m making them tomorrow for New Year’s Day brunch.
Also used the Orange flavored Cranberries from Trader Joe’s.
Ohhh, that sounds good. I love the layered orange flavor you used. Happy New Year!
Made these this morning with Alaska cranberries. My husband loved them! Sharing the rest with grandkids tomorrow 😊
Hi Laurie, I am so glad your husband loved the recipe! Thank you so much for coming to let me know 🙂
Absolutely delicious! My non-gluten free husband ate almost all of them. Today I made another batch using raspberries and blueberries with a lemon glaze. So yummy! Making these scones for our holiday breakfast!
I am so glad you loved this new scones recipe! My husband ate most of them too :-).