Cranberry & Orange Scones

Here’s the original recipe; I made some alterations due to what I had in my pantry! This is a gluten-free recipe

Grocery List

  • 2 cup gluten free oat flour **
  • 1/2 cup organic coconut flour
  • 1/3 cup sugar or coconut sugar
  • 1 tbsp baking powder
  • 1/2 tsp cinnamon powder 
  • 1/2 tsp sea salt
  • 1/4 cup butter; at room temperature
  • 1 tbsp orange zest 
  • 1 large egg
  • 1/2 cup buttermilk
  • 2/3 cup fresh or frozen cranberries, halved

** (you will need more than 2 cups of oats if you grind your own)

How to make it

  1. In one mixing bowl, combine all dry ingredients: oat flour, coconut flour, sugar, baking powder, cinnamon, sea salt and orange zest. 
  2. Cut the butter into the dry mixture. In order to combine evenly, I like to keep the butter soft at room temperature instead of cold. 
  3. Beat 1 egg and half cup of butter milk together, stir into the dry mixture gently, until everything form into a dough. Adjust the consistency at this time.  If too dry, add a little more butter milk, if too wet, add a touch of oat flour. Fold in the halved cranberries.
  4. Press the dough into a flat round wheel about 3/4 to 1 inch thick. Cut it into 8 wedges. Separate the wedges and place them on a lined baking sheet.
  5. Bake the scones in a pre-heated oven at 400ºF for 15 mins.

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