Gluten free Cranberry orange scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
0.5 cup Bob's Red Mill Gluten Free All Purpose GF Baking Flour .5 cup ARROWHEAD MILLS Organic Whole Grain Oat Flour .25 cup Rice flour, white .25 cup Rice flour, brown 0.5 cup Bob's Red Mill Gluten Free Sorghum Flour .5 tsp Xantham Gum (by INSPIREDBYCHJ) 0.5 tsp MORTON Sea Salt, Fine Salt (by ABSAARI84) .25 cup Granulated Sugar 1 large Egg, fresh, whole, raw 2 fl oz Water, tap 5 serving Land O Lakes, Unsalted Butter, 1 Tbsp 1 serving 2% Organic Milk-Organic Valley (8oz) 1 cup Cranberries, dried, sweetened (craisins) 2 tsp Orange Peel 1 cup, unsifted Powdered Sugar 10 mL Orange Juice 1 tsp Orange Peel 15 mL Milk, 2%, with added nonfat milk solids, without added vit A
Mix flours in a bowl with gum, salt and sugar. cut butter into cubes and cut into the flour mixture. Stir in milk; add the zest and cranberries.Mix until flour is completely combined. Place on a greased cookie pan. Than do the egg wash on top with an egg and water. Put in 400 degree oven . I put them in a 425 but that was too hot and burnt the bottoms. So learn from my mistake.. and check them every 10 minutes. I think 20 to 25 minutes will be enough time to cook but test to make sure .
To make the sugar glaze: combine the p. sugar, Oj, zest, and milk , whip to the consistency you like. Once scones are done spread glaze over turn. Get ready for some YUM!
Serving Size: 8 to 9 scones
Number of Servings: 9
Recipe submitted by SparkPeople user LAURIE545.
To make the sugar glaze: combine the p. sugar, Oj, zest, and milk , whip to the consistency you like. Once scones are done spread glaze over turn. Get ready for some YUM!
Serving Size: 8 to 9 scones
Number of Servings: 9
Recipe submitted by SparkPeople user LAURIE545.
Nutritional Info Amount Per Serving
- Calories: 296.2
- Total Fat: 8.6 g
- Cholesterol: 39.7 mg
- Sodium: 152.2 mg
- Total Carbs: 52.5 g
- Dietary Fiber: 3.0 g
- Protein: 4.5 g
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