1-Bowl Cranberry Orange Scones (Vegan + GF)
Cranberry + orange: a dynamic duo! This duo has made delicious muffins, crisp, and cranberry sauce, and now a model new cranberry + orange favorite joins the Minimalist Baker family: scones!
These EASY, 1-bowl scones are fluffy, citrusy, frivolously sweetened, generously studded with latest cranberries, and undetectably vegan + gluten-free. Good for trip breakfasts, brunches, and previous! Permit us to current you the way in which it’s carried out!
These fluffy, tender, gluten-free scones get their good texture from a combination of almond flour, oat flour, and potato starch. We discovered this magical combination (after many rounds of testing) when creating our Gluten-Free Blueberry Scones.
These scones are utterly flaky on account of lowering chilly (vegan) butter into the dry elements.
Orange juice + zest ensures good, citrusy style all via. Baking powder helps them rise, salt supplies style, and flaxseed meal prevents them from being too crumbly.
The last word ingredient is cranberries! Modern (or frozen) cranberries are full of tartness and style that’s utterly balanced by the sweet, citrusy dough.
We predict you’re going to LOVE these cranberry orange scones! They’re:
Fluffy
Zesty
Tart
Flippantly sweet
Easy to make
& Type of good!
Get pleasure from with espresso or tea on a lazy weekend morning, for trip brunch when serving a crowd, and previous! As well as they make an excellent afternoon snack or fall dessert and may very well be frozen unbaked to quickly bake up when scone cravings come up.
Additional Do-it-yourself Scones
For many who do that recipe, inform us! Go away a comment, cost it, and don’t overlook to tag {a photograph} @minimalistbaker on Instagram. Cheers, mates!
Servings 6 (Scones)
Forestall your show display screen from going darkish
- 1 ¼ cup almond flour* (we like Wellbee’s)
- 1/2 cup oat flour*
- 1/2 cup potato starch*
- 3 Tbsp cane sugar
- 1 ½ Tbsp orange zest (1 ½ or 2 large oranges yield ~1 ½ Tbsp // 4 ½ tsp zest)
- 2 ½ tsp baking powder
- 1 ½ tsp flaxseed meal (ground flax seeds)
- 1/4 tsp sea salt
- 1/4 cup chilly vegan butter* (we like Miyoko’s // dairy butter would moreover work if not vegan // or coconut oil that’s scoopable — not liquid or frozen*)
- 1/4 cup orange juice (1 ½ large oranges yield ~1/4 cup or 60 ml juice)
- 1/2 cup latest or frozen whole cranberries
-
Preheat your oven to 350 ranges F (176 C) and line a baking sheet with parchment paper. Put apart.
-
To a giant mixing bowl, add almond flour, oat flour, potato starch, cane sugar, orange zest, baking powder, flaxseed meal, and sea salt. Whisk collectively until completely built-in.
-
Use a pastry cutter, fork, or clear arms to cut the butter into the flour mixture until it resembles moist sand with some pea-sized objects of butter remaining.
-
Add the orange juice barely at a time whereas stirring with a wooden spoon. The dough should not be crumbly, and it should additionally not stick with your fingers. If too dry, protect mixing or add 1 tsp further orange juice at a time (as a lot as 1 Tbsp further). Then add your cranberries and gently stir to distribute.
-
Flip the dough out onto the prepared baking sheet and use your arms to sort it proper right into a disc about 3/4 to 1 inch in high. Use a knife to cut the circle into 6 even wedges. Then use a floured spatula to rearrange the scones about 2 inches apart on the baking sheet. Sprinkle the tops with a bit further cane sugar for a shiny finish and additional sweetness (non-obligatory)!
-
Bake for 18-20 minutes or until fluffy and lightweight golden brown on the edges. Let cool barely sooner than having enjoyable with. These are delicious plain or unfold with barely vegan butter.
-
NOTE: Best all through the primary 24-36 hours after baking. The texture tends to grow to be dried out after that. As quickly as absolutely cooled, retailer leftovers at room temperature in a well-sealed container for as a lot as 3 days, or inside the freezer for as a lot as 1 month. You can also freeze the decrease out scones and bake from frozen, together with 3-5 additional minutes to the bake time as wished.
*The combination of almond flour, oat flour, and potato starch supplies these scones a standard scone style and fluffiness. You may attempt altering the oat flour + potato starch with barely a lot much less of a 1:1 gluten-free flour combine, nevertheless odds are they gained’t be pretty as fluffy!
*If using coconut oil, be sure that it’s scoopable (the state it’s typically in everytime you buy it on the retailer), not liquid. If it’s too liquidy and pourable, this will negatively affect the scones. To restore, set your jar of coconut oil inside the fridge to company up for half-hour, then stir and let leisure one different half-hour at room temperature. The oil must be persistently robust, not partially robust and partially liquid. Repeat this course of (of chilling, stirring, resting) until the exact texture is achieved. That’s key to creating certain the scones’ texture is sweet and the dough is easy to work with. (For best and most fixed outcomes, be certain you retailer your coconut oil in a cool, darkish place to keep up it on the correct texture/consistency.)
*Vitamin information is a troublesome estimate.
Serving: 1 scone Vitality: 303 Carbohydrates: 30.1 g Protein: 6 g Fat: 19.1 g Saturated Fat: 6.3 g Polyunsaturated Fat: 3.1 g Monounsaturated Fat: 7.6 g Trans Fat: 0 g Ldl ldl cholesterol: 0 mg Sodium: 347 mg Potassium: 240 mg Fiber: 3.9 g Sugar: 9 g Vitamin A: 6 IU Vitamin C: 9 mg Calcium: 181 mg Iron: 1.4 mg
