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.