Gluten Free White Chocolate Cranberry Scones
Fresh cranberries and fresh lemon zest are the perfect combination in these scones. If fresh cranberries are not in season, you can substitute dried cranberries.
Servings: 16 scones
Ingredients
- 2 cups (300 grams) gluten free flour blend
- 1 teaspoon guar or xanthan gum (omit if in blend)
- ⅓ cup sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon lemon or orange zest
- ½ cup butter, room temperature, cut in small cubes
- ¾ cup 2% milk
- ¾ cup fresh cranberries, chopped
- 1 ¼ cups white chocolate chips, divided
Instructions
Cranberry Scones
- Preheat oven to 400° F. Prepare a baking sheet by lining with a silicone mat or parchment paper, or spray lightly with cooking spray.
- In a medium bowl, sift gluten free flour, guar gum, sugar, baking powder, salt and lemon or orange zest.
- Using a pastry blender, fork, or hands, add the cubed butter and blend until coarse and crumbly.
- Add the milk and stir until combined. Add ¾ cups white chocolate chips and cranberries. Using your hands, combine the dough by pressing and kneading until everything is incorporated. The dough will be slightly sticky, but if you have troubles lightly wet your hands when working with the dough.
- Divide the dough into two equal pieces and flatten each piece with your hands into a round disc, approximately 8 inches in diameter and 1 inch thick. Using a sharp knife, cut each round into 8 equal triangles. You should have 16 scones now. Place them on your baking sheet, at least 1 inch apart.
- Bake for 9-11 minutes. Remove from oven and allow to cool before frosting.
White Chocolate Drizzle
- Place ½ cup white chocolate chips in a microwave safe bowl. Heat at 30 second intervals until fully melted.
- You can either use a spoon to drizzle the melted white chocolate over the scones or you can place the melted white chocolate in a sandwich baggy, seal the baggy shut removing the air, and cut a small section of the corner off to create an easy piping bag.