Gluten-Free Orange Cranberry Scones
Yield: 8 scones
Ingredients:
1 1/4 cup sorghum flour
2/3 cup potato starch
1/3 cup tapioca starch
2 tbsp brown sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp xantham gum
1 orange zested
1/2 cup cold butter, cut into small pieces
1 egg
1/2 cup sour cream
1 tsp vanilla
1/2 cup dried cranberry
1 egg + 1 tbsp water, (egg wash)
Turbinado sugar, for topping
Glaze
powdered sugar + lemon juice
Steps:
Mix the dry ingredients. Start by combining the sorghum flour, potato starch, tapioca starch, brown sugar, baking powder, baking soda, and xantham gum in a large bowl and whisk to remove any clumps. Add the orange zest and mix before adding in the butter. Cut the butter into the flour mix with a pastry cutter or with your hands, when you’re done, the butter should be in very small pieces and you will have a crumbly mix.
Combine the wet ingredients. First, whisk the egg in a bowl until light and foamy. Add the sour cream and vanilla and mix until fully combined.
Pour the wet ingredients into the dry ingredients. Fold to combine. Add the cranberries and knead the dough until all the ingredients are fully incorporated.
Shape the scones. Place the dough on a wax paper sheet or a lightly floured surface. Shape into a disc, about a 1/2 inch tall and 8 inches in diameter. Cut the disc into 8 equal slices.
At this point you should freeze the dough for several hours, or overnight, until it is completely hardened before baking.
Preheat the oven to 375°F. Break apart the scone disc into the individual scones and place them on a baking sheet with parchment. Mix together the egg wash and brush it onto each scone. Top with turbinado sugar. Bake for 20 minutes.
While the scones are baking mix together the glaze. Start with 2 tsp of lemon juice, and add powdered sugar until you reach a desired consistency. I like mine to be thick for piping lines or thin for painting on top.
Once the scones have cooled, top with glaze and enjoy!