Gluten-Free Cranberry Scones with Tangy Orange Icing
Soft, buttery gluten-free cranberry orange scones made with fresh cranberries, bright citrus zest, and a sweet orange glaze. Perfectly tender, lightly crisp on the edges, and naturally dairy-free adaptable. A festive breakfast or brunch treat!
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 40 minutes
- Yield: 8 scones
- Category: Breakfast
- Cuisine: American
Ingredients
Scones:
2 cups gluten-free flour blend
1/2 cup cane sugar
2 teaspoons aluminum-free baking powder
1/8 teaspoon salt
2 large eggs
1/2 cup milk or non-dairy milk
1 teaspoon pure vanilla extract
1/2 cup unsalted butter (or plant-based butter)
2/3 cup fresh cranberries
1 tablespoon orange zest
Icing:
3/4 cup powdered sugar
2 tablespoons orange juice with pulp (more if needed)
Instructions
1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together gluten-free flour, cane sugar, baking powder, and salt.
3. Add cold butter chunks and cut into the dry mixture using a pastry cutter until crumbly.
4. In a separate bowl, whisk the eggs, milk, orange zest, and vanilla.
5. Pour wet mixture into dry mixture, add cranberries, and mix into a soft dough.
6. Transfer dough to a parchment-lined baking sheet and shape into a 1.5-inch thick circle.
7. Score into 8 wedges without cutting fully through.
8. Bake for 25–30 minutes or until lightly golden and set.
9. Remove from oven and cut fully along score lines. Cool on a rack.
10. Prepare icing by whisking powdered sugar with orange juice until smooth.
11. Drizzle icing over completely cooled scones.
Notes
Tested using King Arthur Measure-for-Measure flour.
If using a GF blend without xanthan gum or guar gum, add 3/4 teaspoon.
Use plant-based butter and non-dairy milk for dairy-free scones.
Frozen cranberries can be used—thaw and drain before mixing into dough.
Store in an airtight container up to 3 days or freeze up to 3 months.