These easy gluten-free cranberry orange scones are filled with tart cranberries and flavored with orange zest, then drizzled in orange glaze for a deliciously festive treat! Totally dairy-free too. Go bake a batch for the holidays!
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- It’s Cranberry Season!
- Delicious Gluten-Free Cranberry Orange Scones
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Cranberry Orange Scones (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Gluten-Free Cranberry Recipes You’ll Love:
- Other Gluten-Free Scones Recipes to Bake:
- Gluten-Free Sweet Treats to Enjoy:
- Gluten-Free Cranberry Orange Scones (Dairy-Free)
It’s Cranberry Season!
During this year-end season, as we go straight into holiday season, with Thanksgiving and Christmas around the corner, cranberries are everywhere.
And to take advantage of the cranberry season, we’ve been whipping up this easy 20-minute cranberry sauce, baking cranberry orange bread, making homemade cranberry juice, and eating cranberry bread pudding!
Delicious Gluten-Free Cranberry Orange Scones
And today, we’re making a batch of this fragrant and tasty orange cranberry scones recipe – perfect for breakfast, an afternoon snack, or even as a little treat for when cravings for something sweet strikes.
Trust me, these delicious scones are so simple to make and taste so good you’ll be making them over and over again!
Why This Recipe Works:
- Simple Ingredients: The main ingredients for these gluten-free cranberry scones are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing these scones is as simple as mixing the dry ingredients with the wet ingredients, then cutting the dough and baking before drizzling the scones with a glaze!
- Totally Gluten-Free & Dairy-Free: The best part is that these orange cranberry scones are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy these buttery scones without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free cranberry orange scones recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Gluten-Free Flour Blend: I highly recommend using a good-quality gluten-free measure-for-measure flour (a 1:1 substitute for traditional flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure to best results. If you are not Celiac or gluten-intolerant, go ahead and use regular wheat flour in equal quantities instead.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together.
- Sugar: To sweeten the scones, I used granulated white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar, or coconut sugar (just bear in mind that the darker the sugar used, the darker will be the color of the scones). If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Baking Powder: Since baking powder is the only leavening agent used to help the scone dough rise, make sure to add it in. If you are Celiac or gluten intolerant, make sure to use certified gluten-free baking powder.
- Orange Zest: For the best flavor, make sure to use freshly grated orange zest.
- Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. You may also use coconut oil if you prefer (if using coconut oil, I recommend using refined coconut oil which has a more neutral flavor, as opposed to extra virgin coconut oil which has a more pronounced coconut smell and taste). If you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
- Heavy Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.
- Egg: The egg is necessary to help bind the ingredients together, so make sure to add it in. I have not tried making this recipe without eggs. However, if you are allergic to eggs, or would simply prefer to keep this cranberry orange scone recipe vegan, you may try using acquafaba or an egg-replacer. (If you make this without eggs, please let me know how it goes in the comments below, I’d love to know!)
- Vanilla Extract: I like adding vanilla extract for extra flavor.
- Orange Extract: Adding orange extract really enhances the orange flavor, which goes beautifully with the taste of cranberries, so I highly recommend you adding it in.
- Cranberries: I used frozen cranberries, but fresh cranberries will work too (especially if you have access to them!).
- Coarse Sugar: I sprinkled coarse sugar over the scone dough before baking as a garnish (totally optional).
- Powdered Sugar: For making the orange glaze, make sure to use powdered sugar (also known as confectioners’ sugar) as it has a powdered texture that makes it easier to be dissolved into the glaze. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index that will not raise your blood sugar).
- Orange Juice: For best flavor, I recommend using freshly squeezed orange juice for making the orange glaze. However, if you don’t have fresh oranges, bottled orange juice will work too.
How to Make Gluten-Free Cranberry Orange Scones (Step by Step):
1. Preheat and Line
Preheat the oven to 400F. Prepare a large baking sheet with parchment paper and set aside.
2. Whisk Dry Ingredients
In a large mixing bowl add the sugar, gluten-free measure-for-measure flour, xanthan gum (if using), baking powder, and salt.
Whisk together until combined. Then add the orange zest and whisk together again.
3. Add Cubed Butter
Cut the cold unsalted dairy-free butter into cubes and add into the dry ingredients.
Use a fork or pastry cutter or pastry blender to blend the butter into the dry ingredients until you get a crumbly mixture.
4. Add Wet Ingredients
Add the heavy cream, egg, vanilla, and orange extract to the bowl.
Use a rubber spatula to fold everything together until thoroughly combined and you get a thick dough.
5. Add Cranberries
Use a spatula to fold the cranberries into the thick dough until the cranberries are evenly distributed.
6. Shape Dough into Round Disc
Transfer the scone dough to a clean surface sprinkled with gluten-free flour (you can use parchment paper or a silpat).
Use your hands to shape the dough into a large 8-inch round disc. Cover dough with plastic wrap and chill the dough for 5 minutes to make it easier to handle.
7. Cut Dough into Triangles
Once the dough has chilled slightly, use a sharp knife to cut out 6 evenly-sized triangles (like you would slice a pizza).
8. Brush with Cream and Top with Cranberries
Place the dough triangles on the previously lined baking sheet, making sure to leave plenty of space between each scone as the dough will expand during baking.
Brush each scone with a little heavy cream and place some extra cranberries on top of the scones.
Lastly, sprinkle each scone with some coarse sugar before baking.
9. Bake Until Golden
Bake the dough for 25-30 minutes or until the gluten free cranberry orange scones are golden brown.
10. Prepare Orange Glaze
While those are baking, make the glaze. In a small mixing bowl add the powdered sugar and orange juice. Whisk together until the glaze is completely smooth.
11. Let Scones Cool Before Drizzling with Glaze
When the orange cranberry scones are done baking, let them cool for 15 minutes on a wire rack at room temperature. Then drizzle the sweet orange glaze all over the scones.
12. Serve and Enjoy
Serve the glazed cranberry orange scones while warm or store for later.
Dish by Dish Tips/Tricks:
- Cranberries: I used frozen cranberries, but fresh cranberries will work too (especially if you have access to them during this season!). Alternatively, you may also use dried cranberries if that’s what you have.
- Use Other Berries: If you want to make these scones with other berries, go ahead and swap out the cranberries with equal amounts of other berries (such as blueberries, blackberries, raspberries, etc.).
- Use Cold Butter: Make sure that the dairy-free butter is solid when cutting the butter into the flour mixture – this will give you the flaky texture that we love so much in scones!
- Chill Dough Before Cutting: Gluten-free scone dough may be stickier than normal, so to make the dough easier to handle, chill it for 5 minutes in the refrigerator before slicing into pieces.
Recipe FAQs:
To store, place the gluten-free dairy-free cranberry orange scones in an airtight container or wrap them in plastic wrap and store at room temperature for up to 3 days.
Yes you can! To freeze, wrap the cranberry scones individually in plastic wrap and freeze for up to 2 months. Let the frozen scones thaw completely overnight in the refrigerator, then reheat them slightly in the oven before enjoying.
Gluten-Free Cranberry Recipes You’ll Love:
- 20-Minute Cranberry Sauce (Gluten-Free, Vegan)
- Cranberry Orange Bread (Gluten-Free, Dairy-Free)
- Cranberry Bread Pudding (Gluten-Free, Dairy-Free)
- Cranberry Pie (Gluten-Free, Dairy-Free)
- Homemade Cranberry Juice (Gluten-Free, Vegan)
Other Gluten-Free Scones Recipes to Bake:
Gluten-Free Sweet Treats to Enjoy:
Gluten-Free Cranberry Orange Scones (Dairy-Free)
- Total Time: 50 minutes
- Yield: 6 scones 1x
- Diet: Gluten Free
Description
These easy gluten-free cranberry orange scones are filled with tart cranberries and flavored with orange zest, then drizzled in orange glaze for a deliciously festive treat! Totally dairy-free too. Go bake a batch for the holidays!
Ingredients
For the Cranberry Orange Scones:
- 2 cups gluten-free measure-for-measure flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1/2 cup white granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons fresh orange zest
- 1/2 cup unsalted dairy-free butter, cold
- 1/2 cup dairy-free heavy cream
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 1 cup frozen cranberries + more for topping
- Coarse sugar (for topping)
For the Orange Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice
Instructions
- Preheat and Line: Preheat the oven to 400F. Prepare a large baking sheet with parchment paper and set aside.
- Whisk Dry Ingredients: In a large mixing bowl add the sugar, gluten-free measure-for-measure flour, xanthan gum (if using), baking powder, and salt. Whisk together until combined. Then add the orange zest and whisk together again.
- Add Cubed Butter: Cut the cold unsalted dairy-free butter into cubes and add into the dry ingredients. Use a fork or pastry cutter to blend the butter into the dry ingredients until you get a crumbly mixture.
- Add Wet Ingredients: Add the heavy cream, egg, vanilla, and orange extract to the bowl. Use a rubber spatula to fold everything together until thoroughly combined and you get a thick dough.
- Add Cranberries: Use a spatula to fold the cranberries into the thick dough until the cranberries are evenly distributed.
- Shape Dough into Round Disc: Transfer the scone dough to a clean surface sprinkled with gluten-free flour. Use your hands to shape the dough into a large 8-inch round disc. Wrap the dough in plastic wrap and chill it in the refrigerator for 5 minutes to make it easier to handle.
- Cut Dough into Triangles: Once the dough has chilled, use a sharp knife to cut out 6 evenly-sized triangles (like you would slice a pizza). Place the dough triangles on the previously lined baking sheet.
- Brush with Cream and Top with Cranberries: Brush each scone with a little heavy cream and place some extra cranberries on top of the scones. Lastly, sprinkle each with some coarse sugar before baking.
- Bake Until Golden: Bake the dough for 25-30 minutes or until the scones begin to lightly brown.
- Prepare Orange Glaze: While those are baking, make the glaze. In a small mixing bowl add the powdered sugar and orange juice. Whisk together until completely smooth.
- Let Scones Cool Before Drizzling with Glaze: When the scones are done baking, let them cool for 15 minutes on a wire rack at room temperature. Then drizzle the orange glaze all over.
- Serve and Enjoy: Serve the gluten-free cranberry orange scones while warm or store for later.
Notes
Gluten-Free Flour Blend: I highly recommend using a good-quality gluten-free measure-for-measure flour (a 1:1 substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure to best results.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together.
Sugar: To sweeten the scones, I used granulated white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar, or coconut sugar (just bear in mind that the darker the sugar used, the darker will be the color of the scones). If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Baking Powder: Since baking powder is the only leavening agent used to help the scone dough rise, make sure to add it in. If you are Celiac or gluten intolerant, make sure to use certified gluten-free baking powder.
Orange Zest: For the best flavor, make sure to use freshly grated orange zest.
Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
Heavy Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.
Egg: The egg is necessary to help bind the ingredients together, so make sure to add it in. I have not tried making this recipe without eggs. However, if you are allergic to eggs, or would simply prefer to keep this cranberry orange scone recipe vegan, you may try using acquafaba or an egg-replacer. (If you make this without eggs, please let me know how it goes in the comments below, I’d love to know!)
Vanilla Extract: I like adding vanilla extract for extra flavor.
Orange Extract: Adding orange extract really enhances the orange flavor, which goes beautifully with the taste of cranberries, so I highly recommend you adding it in.
Cranberries: I used frozen cranberries, but fresh cranberries will work too (especially if you have access to them!).
Coarse Sugar: I sprinkled coarse sugar over the scone dough before baking as a garnish (totally optional).
Powdered Sugar: For making the orange glaze, make sure to use powdered sugar (also known as confectioners’ sugar) as it has a powdered texture that makes it easier to be dissolved into the glaze. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index that will not raise your blood sugar).
Orange Juice: For best flavor, I recommend using freshly squeezed orange juice for making the orange glaze. However, if you don’t have fresh oranges, bottled orange juice will work too.
Storing/Freezing: To store, place the gluten-free cranberry scones in an airtight container or wrap them in plastic wrap and store at room temperature for up to 3 days. To freeze, wrap the scones individually in plastic wrap and freeze for up to 2 months. Let the frozen scones thaw completely overnight in the refrigerator, then reheat them slightly in the oven before enjoying.
Freezing the Dough: If you prefer, you can prepare the dough beforehand, then wrap the dough ball in plastic wrap and freeze for up to 2 months. Let the dough thaw completely overnight in the refrigerator before shaping it into a round disc and then cutting in to 6 equal triangles and baking according to the recipe.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Snacks
- Method: Baking
- Cuisine: Western
Laura says
Absolutely delicious! Everyone (gluten free and non gluten free eaters) loved them! I didn’t have the orange extract like another reviewer mentioned, but they still turned out great! Getting ready to make another double batch right now. Yum!
Felicia Lim says
So happy to hear that Laura!! 😉 Hope to see you around the blog again sometime soon!
Cianna says
Very good! I used Cup 4 Cup gluten free flour, miyoko butter and didn’t have orange extract-they turned out great with a nice textured crumb and crisp top/bottom.
Felicia Lim says
YAY! So happy to hear that Cianna, thanks for your lovely feedback! Happy holidays to you and your fam!