My mom makes the best scones ever. No kidding. Every time she makes them people always ask for the recipe. Recently, we’ve had some gluten-free people ask for a modified scone, so she provided! And it tastes (well to my opinion) even better than her original scones.
There is still butter in it, but sometimes you have to embrace it. I love how these scones melt in my mouth and the cranberries give it some extra sweetness.
Not the healthiest snack, but definitely the tastiest. I assure you, you can’t go wrong with these scones. They’re the best.
Gluten-Free Cranberry Scones
My mom’s cranberry scones are always appreciated at food gatherings, and they taste especially delicious in the gluten-free version.
2 cups glutinous rice flour
1 tbsp. baking powder
1/2 cup coconut sugar or brown sugar
1/2 cup cranberries
6 tbsp. butter, chilled and cubed
3/4 cup whipping cream or coconut milk
- Preheat oven to 180 °C (356 °F). In a medium bowl, sift together the rice flour, baking powder, coconut sugar and cranberries.
- Cut in the butter and use your hands to squeeze the butter in the dry mixture until only small pieces remain.
- Once fully incorporated, slowly add the whipping cream, mixing constantly until the dough can form a dry ball. If the mixture is too dry and crumbles easily, add a bit more whipping cream, but make sure it’s not too wet.
- Roll the dough out on a lightly floured surface until it’s about 1-inch thick. Use a circular cookie cutter to form the scones. Place them on a baking sheet and bake for 18 minutes in the preheated oven. Eat hot or store in an airtight container for up to a week.