Gluten Free Spiced Cranberry Scones Recipe

One of 8 gluten-free recipes in the May issue, each prepared by Chef Bernie-Ann Ezekiel and her Academy Canada cooking class. Photos by Downhome staff.

2 cups flour (1:1 gluten-free flour)
1/3 cup sugar
1 tbsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1/8 tsp nutmeg
1/2 tsp cinnamon
3/4 cup butter, cold
1/4 cup dry cranberries, chopped
2 eggs
2/3 cup milk

Preheat oven to 350°F.

Sift dry ingredients together. Cut the butter in using a pastry cutter until it is the size of green peas. Mix in the cranberries. In a separate bowl, whisk eggs and milk together, then add it to the dry ingredients. Mix until a soft dough is formed. Use an ice-cream scoop to portion the dough onto a parchment lined baking sheet. Flatten the balls to about half of their height. Bake for 20-25 minutes. They should be golden brown and puffed up a little.

Yield: 8-10 scones

Picture of Downhome Magazine
Downhome Magazine

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