You will never believe that these scones are gluten free. The lemon and cranberry flavors are the perfect balance of sweet and tart, and just the right balance of soft and flakey, making them the perfect slightly sweet breakfast option.
Liked I've mentioned before, I am so excited to be transitioning the recipes on The Well Essentials to focus on either cultural/traditional food recipes, or recipes that showcase seasonality.
While there are many amazing food blogs out there sharing incredible recipes, I want to stay true to the mission behind The Well Essentials, and focus on only sharing with you recipes that highlight local ingredients that are in season, as well as some of the amazing recipes and food cultures I been fortunate enough to experience in my travels around the world.
So with that in mind, when I decided that I wanted to develop a scone recipe, I knew that cranberries were going to have to be featured since they are one of New England's favorite ingredients.
It is so funny how growing up I would drive or run by the many many cranberry bogs in my community, and never really think about how these cranberry bogs were floating farms, and a large part of the Massachusetts state agriculture.
If you aren't lactose free/dairy free I also would highly recommend looking into a grass fed butter to use from a farm that is local to your region for this recipe.
Dairy products are somewhat controversial these days, but I do not believe in demonizing food groups, and think that dairy can be a very healthy part of a healthy diet.
While I know that some people are incapable of tolerating dairy, myself included when it comes to lactose, the issue in my mind for the general public really is the way in which dairy is produced, versus the dairy itself. So rather than purchasing the generic butter from the grocery store, opt for a grass-fed version for a much more nutrient dense, and more sustainable option. If you are lactose-free like me a great option is Green Valley Organics Lactose Free Butter.
When it came to developing this recipe, I knew that I needed to find that perfect balance between soft and flakey, all while managing to produce a baked good that holds together. In my years of gluten free baking this is one of the hardest things to do, but these scones by some miracle pulled it off.
I literally was standing there, hovering over the oven, just waiting for them to come out and crumble in my fingers...like many flakey baked goods have in the past. But like I said, by some miracle, these scones ended up being slightly soft on the inside, and flaky on the outside, all while holding together really really well! Not to mentioned they taste AMAZING!
Lastly, before I give you the recipe, my recommendation when it comes to all gluten free baking is to never, ever over bake. Since gluten free items tend to be a little more fragile you could say, it is always better to under bake than over bake. You can always throw them back in the oven if you need to. Now I hope you enjoy these scones as much as I do!
Lemon Cranberry Gluten Free Scones
makes eight scones
- 2 cups gluten free flour (I use bob's red mills gluten free baking mix)
- 1/2 tsp salt
- 1 tablespoon baking powder
- 1/2 coconut milk (full fat cream from can)
- 6 tablespoons organic grass fed butter (softened)**
- 3 tablespoons honey
- 1 cup fresh cranberries
- 1 tsp lemon extract
- Lemon zest (one lemon)
- 1/4 cup almond milk
Lemon Icing Ingredients
- 1/4 cup full-fat coconut cream
- 1/2 tsp lemon extract
- 1 tsp honey
- 1 tablespoon water
** I love green valley organics lactose free) or you could use earth balance. This recipe has not be tested using coconut oil as a replacement for butter.
- In a large mixing bowl, combine flour, salt, and baking powder
- Whisk together until well combined
- Next, add coconut milk, butter, honey, lemon extract, and lemon zest to dry mixture.
- Begin to combine wet ingredients into dry ingredients using a pastry blender, or a fork.
- Slowly add almond milk, and continue to mix switching now to a spatula.
- Add, cranberries to mixture and using a spatula gently fold the cranberries into the batter.
- Once combined, cover a baking sheet with parchment paper, and then place the batter onto the parchment.
- Lightly press down until the batter forms a 1-inch thick large circle in the center of the baking sheet.
- Score the scone by taking a knife and cutting the dough into four quarters, and then each quarter into two sections.
- Bake for ~25 minutes, or until lightly browned and cooked through.
- While the scones are baking mix your lemon icing by combining all ingredients into a small bowl, and whisking vigorously until smooth.
- Remove from oven and allow to cool entirely before drizzling with lemon icing.