Cranberry Scones Recipe

Gluten-free flour: A blend of flours that do not contain gluten, essential for making these scones suitable for those with gluten intolerance.

Sugar: Adds sweetness to the scones, balancing the tartness of the cranberries.

Baking powder: A leavening agent that helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Cold butter: Provides richness and helps create a flaky texture in the scones.

Dried cranberries: Adds a burst of tart flavor and chewy texture to the scones.

Buttermilk: Adds moisture and a slight tang, contributing to the tender crumb of the scones.

Vanilla extract: Enhances the overall flavor with a hint of sweetness and warmth.

When cutting in the cold butter for the scones, use a pastry cutter or two knives to ensure the butter is evenly distributed throughout the gluten-free flour. This will create small pockets of butter that melt during baking, resulting in a flaky and tender texture. Make sure the butter remains cold to achieve the best results.

• gluten-free flour - Substitute with almond flour: Almond flour provides a nutty flavor and is naturally gluten-free, making it a great alternative.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, which complements the cranberries well.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder. This combination will help the scones rise properly.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the overall taste of the scones.

• cold butter - Substitute with coconut oil: Coconut oil is a good dairy-free alternative that can provide a similar texture when cold.

• dried cranberries - Substitute with dried cherries: Dried cherries offer a similar tartness and sweetness, making them a good replacement for cranberries.

• buttermilk - Substitute with coconut milk with a splash of lemon juice: Mix ⅔ cup coconut milk with 1 tablespoon lemon juice to mimic the acidity and consistency of buttermilk.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that pairs well with the other ingredients.

• To keep your cranberry scones fresh for a few days, store them in an airtight container at room temperature. This will help maintain their moisture and prevent them from drying out.

• If you want to enjoy your scones over a longer period, consider freezing them. First, allow the scones to cool completely after baking. This ensures they don't become soggy when thawed.

• Wrap each scone individually in plastic wrap or aluminum foil. This step is crucial to prevent freezer burn and to maintain the scones' texture and flavor.

• Place the wrapped scones in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.

• When you're ready to enjoy a scone, remove it from the freezer and let it thaw at room temperature for about 1-2 hours. For a quicker option, you can microwave the scone on a low setting for 20-30 seconds.

• To refresh the scones and bring back their just-baked taste, preheat your oven to 350°F (175°C) and warm the scones for about 5-10 minutes. This will help restore their crisp exterior and soft interior.

• If you prefer, you can also freeze the scone dough before baking. After cutting the dough into wedges, place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the dough wedges to a resealable freezer bag or airtight container.

• When you're ready to bake the frozen scone dough, preheat your oven to 400°F (200°C) and bake the scones directly from the freezer. You may need to add a few extra minutes to the baking time, so keep an eye on them until they turn golden brown.

• Preheat your oven to 350°F (175°C). Place the cranberry scones on a baking sheet lined with parchment paper. Warm them in the oven for about 10 minutes, or until they are heated through and slightly crispy on the outside.

• For a quicker method, use a microwave. Place a cranberry scone on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 20-30 seconds. This will keep the scone moist and warm without drying it out.

• If you have an air fryer, preheat it to 320°F (160°C). Place the cranberry scones in the basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they are warming evenly.

• To reheat on the stovetop, use a non-stick skillet over medium-low heat. Place the cranberry scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can give the scones a slightly toasted exterior.

• For a toaster oven, preheat to 350°F (175°C). Place the cranberry scones directly on the rack or on a small baking sheet. Heat for 5-7 minutes, or until they are warm and slightly crisp on the outside.

• Oven: Preheats to 400°F (200°C) to bake the scones until golden brown.

• Baking sheet: Holds the scone wedges while they bake in the oven.

• Parchment paper: Lines the baking sheet to prevent the scones from sticking.

• Large mixing bowl: Used to combine the gluten-free flour, sugar, baking powder, and salt.

• Pastry cutter: Cuts the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

• Measuring cups: Measures out the gluten-free flour, sugar, buttermilk, and dried cranberries.

• Measuring spoons: Measures out the baking powder, salt, and vanilla extract.

• Small mixing bowl: Mixes the buttermilk and vanilla extract before adding to the dry ingredients.

• Wooden spoon: Stirs the wet and dry ingredients together until just combined.

• Floured surface: Provides a workspace to knead the dough gently and pat it into a circle.

• Knife: Cuts the dough into 8 wedges.

• Cooling rack: Allows the scones to cool slightly before serving.

Pre-measure ingredients: Measure out all ingredients before starting. This makes the process smoother and faster.

Use a food processor: Quickly cut in the cold butter by pulsing it with the dry ingredients in a food processor.

Pre-soak cranberries: Soak dried cranberries in warm water for a few minutes to make them plumper and easier to mix in.

Chill the dough: If the dough becomes too soft, chill it in the fridge for 10 minutes to make it easier to handle.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.