Discover the perfect holiday treat with these soft, flaky gluten-free cranberry orange scones. Infused with the vibrant taste of fresh cranberries and zesty orange, these scones are topped with a sweet orange glaze for a delectable finish. Whether for breakfast, brunch, or a cozy snack, these gluten-free scones are a must-try for everyone, regardless of dietary preferences.

Why You’ll Love This Recipe

These gluten-free cranberry orange scones are bursting with flavor. The tartness of fresh cranberries balances the natural sweetness of orange zest and juice, creating a delightful combination. The gluten-free flour blend provides the ideal flaky texture, making this recipe suitable for everyone, not just those avoiding gluten. With simple ingredients and an easy preparation method, this is a go-to recipe for special occasions or everyday indulgence.

Essential Ingredients for Perfect Scones

Gluten-Free Flour Blend
To achieve the best results, use a well-balanced gluten-free flour blend. Options like Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour or a homemade blend work wonderfully. Avoid overly starchy blends like Cup4Cup, which may result in dense scones. If your blend lacks xanthan gum, add one teaspoon for better binding and structure.

Fresh Oranges
The combination of fresh orange juice and zest is key to this recipe. Use organic oranges if possible to avoid pesticide residue, especially for zesting. Always zest your oranges before juicing to extract the full aroma and flavor with ease.

Cranberries
Fresh cranberries bring a bright, tangy flavor that enhances the sweetness of the orange glaze. Chop them roughly to ensure even distribution throughout the scones. If using frozen cranberries, skip the thawing process to maintain the ideal texture. While dried cranberries can work as a substitute, they lack the tart intensity of fresh ones.

Cold Butter
Cold, unsalted butter is essential for creating flaky layers in the scones. Use a pastry cutter or your hands to break the butter into small, pea-sized pieces. For a dairy-free version, opt for a solid butter alternative instead of a spreadable one.

Buttermilk
Buttermilk ensures tender, moist scones. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to one cup of milk. However, genuine buttermilk provides the best flavor and texture.

How To Make Gluten-Free Cranberry Orange Scones

Prepare Your Baking Sheet
Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.

Mix Dry Ingredients
In a bowl, whisk together the gluten-free flour, baking powder, and kosher salt. This helps evenly distribute the leavening agents and creates a uniform texture.

Prep Cranberries
Rinse fresh cranberries under cool water and pat them dry with a clean kitchen towel. Discard any damaged berries, then chop the rest roughly. For frozen cranberries, chop them while still frozen.

Infuse Sugar with Orange Zest
Combine granulated sugar and orange zest in a large bowl. Rub the zest into the sugar with your fingers to release the citrus oils, infusing the sugar with vibrant orange flavor.

Incorporate Cold Butter
Grate the cold butter or cut it into small cubes. Mix it into the dry ingredients using a pastry cutter or your hands until it resembles coarse crumbs. The small pieces of butter will melt during baking, creating the characteristic flaky texture.

Prepare Wet Ingredients
In another bowl, whisk together buttermilk, a cold egg, vanilla extract, and freshly squeezed orange juice. This mixture binds the ingredients while adding flavor.

Combine the Mixtures
Pour the wet ingredients into the dry mixture and gently fold until just combined. Add the chopped cranberries and stir lightly. The dough will appear shaggy, which is normal.

Shape the Dough
Transfer the dough to a lightly floured surface or directly onto the baking sheet. Briefly knead the dough and form it into a 7-inch circle, approximately ¾ to 1 inch thick.

Chill the Dough
Place the dough in the refrigerator for at least 10 minutes to firm up the butter, which ensures flaky scones. You can chill it for up to 48 hours if preparing in advance.

Preheat the Oven
Set your oven to 400°F (200°C) while the dough chills.

Slice and Brush the Dough
Once chilled, cut the dough into eight wedges using a sharp knife. Arrange the wedges on the prepared baking sheet. Brush the tops with buttermilk and sprinkle with raw sugar for a crunchy, golden finish.

Bake the Scones
Bake for 22–26 minutes, or until the tops turn golden brown and firm to the touch. Allow the scones to cool on the baking sheet for 10 minutes before transferring them to a wire rack.

Finishing Touches: Sweet Orange Glaze

Prepare the Glaze
Whisk together powdered sugar and fresh orange juice in a small bowl until smooth. Add more juice gradually if needed to achieve a drizzling consistency.

Drizzle and Decorate
Once the scones have cooled completely, drizzle the glaze over the top using a spoon. Sprinkle additional orange zest for an extra pop of flavor and color. Let the glaze set before serving.

Storage and Freezing Tips

Storing Leftovers
Keep scones in an airtight container at room temperature for up to three days. Warm them in the microwave or oven before serving for a fresh-out-of-the-oven feel.

Freezing Tips
To freeze baked scones, store them in a freezer-safe container for up to two months. Thaw at room temperature before serving. Alternatively, freeze unbaked dough wedges and bake directly from frozen, adding an extra 4–6 minutes to the baking time.

Pro Tips for Perfect Gluten-Free Scones

Use cold ingredients like butter and buttermilk for the best texture. Chill the dough to firm up the butter, ensuring flakiness. Avoid overmixing the dough to keep the scones tender. Chop cranberries to prevent uneven distribution. Brushing with buttermilk before baking adds a golden finish and helps sugar toppings adhere.

Gluten Free Cranberry Orange Scones

Prep time: 25 minutes
Cooking time: 25 minutes
Total time: 50 minutes

These easy-to-make gluten-free cranberry orange scones are tender and flaky with fresh cranberries and a sweet orange glaze. Perfect for breakfast, brunch, or a holiday treat!

Ingredients

Zest from 2 oranges (1 tbsp)
100 g granulated sugar
300 g gluten-free all-purpose flour
14 g baking powder
½ tsp kosher salt
113 g unsalted butter, cold
125 g buttermilk
1 large egg, cold
25 g fresh orange juice
1 tsp vanilla extract
100 g fresh cranberries, roughly chopped
Raw sugar for topping
Extra buttermilk for brushing

For the Orange Glaze:
120 g powdered sugar
30–40 g orange juice

Directions

1. Line a baking sheet with parchment paper.
2. Mix flour, baking powder, and salt in a bowl.
3. Chop fresh or frozen cranberries.
4. Combine sugar and orange zest, rubbing to infuse.
5. Add cold butter to the dry mixture, creating a crumbly texture.
6. Whisk buttermilk, egg, orange juice, and vanilla in a separate bowl.
7. Fold wet ingredients into dry ingredients and stir in cranberries.
8. Shape dough into a circle, chill for 10 minutes, and preheat oven to 400°F.
9. Slice into wedges, brush with buttermilk, sprinkle with raw sugar, and bake for 22–26 minutes.
10. Cool, drizzle with orange glaze, and enjoy!