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Ingredients

How to make it

  • Preheat oven to 425 degrees.
  • In a large mixing bowl, combine flours, tapioca starch, xanthan gum, baking powder, baking soda and salt. Mix well. Cut butter into dry ingredients until mixture resembles coarse meal.
  • In a separate bowl, combine buttermilk, brown sugar, one egg or flax gel, cranberries and orange peel. Make a well in the center of dry ingredients and add the wet mixture. Blend well until dough begins to clump into a ball. Do not over-mix.
  • Line a baking sheet with parchment paper. Sprinkle 1 tablespoon rice flour onto parchment and turn dough onto paper. Turn dough a couple times, pressing and kneading it together. Press into an 8- or 9-inch circle and cut into about 10 wedges. Brush top with beaten egg, if desired. Use a spatula to slightly separate wedges.
  • Bake 14 to 18 minutes. Remove and place pan on a wire rack to cool at least 10 minutes. Scones can be served warm or at room temperature. For best results, don’t serve directly from the oven.
  • ........................................................................................................................
  • **TIP: To replace one egg, combine 1 tablespoon flax meal with 3 tablespoons warm water and proceed with recipe.

Reviews & Comments 3

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    " It was excellent "
    crabhappychick ate it and said...
    I get this magazine! Either I missed this one or its buried in my stack of clipped recipes...imagine that. Thank you! Can't wait to try this one, Peetabear!
    Was this review helpful? Yes Flag
    " It was excellent "
    lura ate it and said...
    These sound great! I am going to send this recipe to a friend who must prepare gluten free. Thanks for the nice post. :)
    Was this review helpful? Yes Flag
    " It was excellent "
    lincolntoot ate it and said...
    Sounds yummmmy! Nice 5 - always looking for wheat free!
    Was this review helpful? Yes Flag

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