cranberry orange scones white chocolate gluten-free recipe

Cranberry Orange Scones

Once again, it’s all Joy the Baker’s fault.  This scone obsession of mine.  When I saw those cute little hand cut squares of Orange Chocolate Buttermilk Scones on her blog, joythebaker.com, I knew I had to make them mine.  And I did.  And then some.

So, here’s the latest in my scone series, gluten free Cranberry Orange Scones.  As you can see, there is a strange “orangeness” on the top of my scones.  That’s because I had a little extra zest leftover and rolled the dough in it.  Feel free to give this a try if you’re big time into the orange zest thing.

Cranberry Orange Scones
Ingredients
Instructions
  1. In a large bowl, combine almond flour, salt, baking soda, cranberries, chips and zest
  2. In a smaller bowl, combine egg and agave
  3. Mix wet ingredients into dry
  4. Knead dough with hands if necessary to ensure proper distribution of ingredients
  5. Form dough into 2 little circles so that each one is about ½-inch in thick
  6. Cut each circle like a pizza, into 8 slices
  7. Using a metal baking spatula transfer to a parchment paper lined baking sheet
  8. Bake at 375° for 10 minutes
  9. Serve

As you can see, with white chocolate chips, these scones are not even close to Paleo or Primal.  So, if you’re looking for a healthier treat, substitute the white chocolate with dark chocolate.  Or maybe just experiment with leaving out the chocolate altogether –blasphemy to chocolate lovers, I know!

Here are some more gluten free scone recipes you may enjoy baking:
Bacon-Cheese Scones (Gluten-Free, Egg-Free, Cow-Dairy-Free Scones) from Approvechar
Gluten-Free Vegan Cherry Oat Scones from Cybele Pascal
Strawberry Chocolate Chip Scones from Gluten-Free Goddess

Comments

  1. says

    Those look so good and so colorful, Elana! Almost polka-dotted. ;-) You (and Joy) can keep the scones coming. We have our support group tea at the end of the month and I need all the fabulous ideas I can get. :-)

    xo,
    Shirley

  2. Liat says

    These look great Elana!!
    Is the texture anything like the original?
    I love scones (especially the ones with dates)!
    Not sure about the orange though… I’ll have to give it a try.
    :o)

  3. says

    Thank you for giving me an idea for what to make for my daughter’s upcoming wedding shower! Looks delicious and pretty to boot. The idea of dried cranberries and white chocolate combined – wonderful!

  4. Catherine says

    Your website absolutely ROCKS!!!!!!!!!!!!
    Your recipes and advice and posted info have helped me IMMEASURABLY starting on a grain free lifestyle.
    Over the past 6 months I’ve been able to shift to this lifestyle and have DELICIOUS choices that have been made food my friend and this transition SO much easier.
    Thank you.
    Catherine Howell
    Brampton, Ontario

  5. Julia says

    I am wondering what brand of white chocolate chips you used too. And I actually think macademia nuts might be a good sub for them in this recipe.

  6. Viktoria says

    Hmmmmmmm! These are amazing! The cranberries alongside the crust turn a little crispy and chewy and just heavenly. Glad I tried :-)
    I love your recipes Elana. Bought both of your books. Please keep up the amazing baking and cooking inventions. Looking forward to new recipes.

  7. says

    Please tell us where to get these white chips – my husband is not fond of regular chocolate chips and loves white chocolate. I have not been able to make anything for him with white chips because they are all full of regular sugars. I’d LOVE to make these for him.

    They look delicious!!!

  8. says

    well duh, I just saw your little note indicating that these are regular white chocolate chips. Sorry :) Anyway, they look amazing – I may try them out with the white chips for hubby. He may be able to have just a few and not eat the entire bag :)

  9. Hannah says

    I love that you are inspired by Joy the Baker, I have recently gone Paleo, even so I still love her blog. Thank you for sharing all your wonderful recipes with us, I have your cookbook and absolutely love it!!!

  10. Amy says

    Love, love, love the gluten free cookbook! Have made many things from here and all were a hit. Made the chicken pot pie last night and it was loved by all! Thanks again!

  11. Mindy says

    Just made these for a ladies luncheon yesterday and they were fantastic!!! I am not a big white chocolate eater, so I just doubled the amount of cranberries. Also, made a second batch substituting lemon for the orange zest and dried cherries for the cranberries. The ladies and my hubby loved them! Unthinkable that they taste so much like scones w/o any of the butter; but it’s true! Am going to keep experimenting with different flavors…

  12. Samantha says

    Elana,

    Oh my gosh, these are amazing. I made a half-batch (I was nearly out of almond flour) to try them out, and I only had one before my boyfriend inhaled the rest. Thank you for sharing all of your hard work! I just picked up both of your books today, and can’t wait to try some new recipes.

    Love from Arvada!! =)

  13. says

    Really good! Here are my substitutions (based on preference or what I had on hand):
    Honey instead of agave
    Dark chocolate – 85% chopped from bar
    Lemon zest
    Mixed dried berries

    Worked really well. My recipe did not make as many scones. Maybe I like mine a tad bigger.

    Thanks for the recipe!

  14. Stacia says

    What a fantastic recipe!! Here’s a yummy variation I just tried (a lower sugar option): omit the orange zest, chocolate, and cranberries, change agave nectar to one tablespoon of honey. Add 1/4 of toasted walnuts, one tablespoon of vanilla, and one teaspoon of cinnamon. I think it is so fun to experiment with this recipe. Thanks, Elana!

  15. Samantha says

    I’ve just started using your recipes and so far I love them! I have only been able to get my hands on Bob’s Red Mill blanched almond flour so far… but for these and the coconut bars it’s been great. No funky results.

    I subbed honey for agave
    used grapefruit zest instead of orange
    added 2tsp fresh thyme
    1/2 c sunflower seeds
    and 1/2 c cranberries

    They are awesome! I shared with a couple of co workers and they’re into them too!

  16. dale ziemer says

    I thought this recipe might make them too dry. So I added an extra egg and a few tablespoons canola oil. Used 1 cup fresh chopped cranberries and 1 cup seminary choc chips. Wow!

  17. Maaike-Rose says

    Fab flavour combos, orange white choc and cranberry always go great together – I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think – read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy – simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks !!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing !!! Happy Baking xxxx

  18. says

    I just made these for breakfast but used things on hand. I mixed everything in my Ninja food processor w/ the dough paddle, used dehydrated almond nut pulp (left from making almond milk) for the flour, honey instead of agave, regular mini chocolate chips, and I also put in 2 really ripe bananas. I didn’t bother forming the dough. I just dropped large spoonfuls onto my pizza stone covered with parchment paper. Quick, easy & tasty! And, it was a great way to use up my dehydrated almond pulp I’ve been accumulating. Thanks!

  19. says

    Yum! I made these as a Mother’s Day treat for myself. Having neither cranberries nor chips, I opted to add 2 tablespoons of cinnamon and an extra tablespoon of orange zest. Turned out perfectly. I enjoyed them warm from the oven with a touch of butter. The hardest part is storing some for later!

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