Light as a feather, these gluten free cranberry orange scones look amazing on a breakfast or brunch platter and have that sweet-tart flavor combination that no one can resist!
In a large bowl, combine gluten free flour mix, coconut sugar, baking powder, xanthan gum and salt.
Add cubed butter to bowl and cut in with a pastry blender until no large chunks of butter are visible.
Stir in the sour cream. Mixture will be crumbly.
In a measuring cup or small bowl, mix together the eggs, orange juice and vanilla extract.
Add egg mixture to the flour mixture.
Using a sturdy spoon, stir until a batter forms
Add cranberries to the batter and gently stir to mix.
Place a piece of wax paper on the counter and sprinkle it with flour.
Place the scone batter on the wax paper and let it rest for 5 minutes. Meanwhile preheat the oven to 400 F and place a piece of parchment paper on a baking pan.
Sprinkle the batter with flour.
Roll the batter into a 1 - 1.5 inch thick disk.
Using a sharp knife, cut the disk into 8 sections.
Using a floured, metal spatula, place each scone onto the baking sheet.
Bake the scones at 400 F for 17 minutes. Cool the scones on a wire rack.
Serve warm or at room temperature.
Notes
Make sure ingredients are at room temperature. Except butter - butter should be cold!
Scone batter will be sticky!
Allow the dough to rest for 5 minutes before rolling out.
Use a metal spatula dipped in flour for moving the scones onto the baking sheet.
Scones are best served the same day but can be sealed in a plastic bag to be frozen for later.