Petite White Chocolate Cranberry Scones (Gluten-Free Recipe)

Petite White Chocolate Cranberry Scones (Gluten-Free Recipe)

Gluten-free scones with cranberry and white chocolate are the perfect bite-sized snack.

25 min. prep time
32 mini scones
14514 Ratings


2 cups Gluten-Free Flour Blend (see below)
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon freshly grated lemon zest
1/2 teaspoon salt
1/2 cup Land O Lakes® Butter, softened
3/4 cup sweetened dried cranberries, coarsely chopped
1 1/4 cups gluten-free white baking chips
2 teaspoons shortening


Heat oven to 400°F.

Combine flour blend, sugar, baking powder, lemon zest and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in whipping cream; mix until dough holds together. Stir in cranberries and 3/4 cup white baking chips.

Turn dough onto lightly floured surface; knead 5 to 10 times or until dough is smooth. Divide dough into 4 equal pieces; shape each piece into 8x1-inch log. Cut each log into 4 (2-inch) pieces; cut each piece in half diagonally to form small triangles.

Place scones, at least 1 inch apart, onto ungreased baking sheet. Bake 9-11 minutes or until golden brown around edges. Cool completely.

Combine remaining 1/2 cup baking chips and shortening in bowl. Microwave on Medium (50% power) 30 seconds; stir. Continue microwaving and stirring every 30 seconds until chips are melted and smooth. Drizzle scones with melted chocolate.

Recipe Tip

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1 mini scone)

Calories: 140

Fat: 7g

Cholesterol: 15mg

Sodium: 95mg

Carbohydrates: 17g

Dietary Fiber: 0g

Protein: 1g

Recipe #14583B©2009Land O'Lakes, Inc.

Recipe Comments & Reviews

The flavor is good but the texture leaves something to be desired. It was very pasty tasting and crumbly. I didn't like it and won't be making it again.
Absolutely fantastic. I've rarely (if ever) been disappointed by a gluten free recipe on this site. I used orange instead of lemon, and it was delicious. The dough was very fluffy and easy to work with (no problem with sticking). The crumb was rich and had a slight crumble. No one would ever guess these are gluten free.
I love, love, love this recipe.

It was amazing and easy to make. Scones can be sometimes difficult to make – but not these. Wonderful directions too. The flavors are great and the scones had a wonderful crunch to them. These did not taste “gluten free” at all!

Thanks for a fabulous recipe for my Christmas cookie collection.

These scones are outstanding. My friend, who has celiac, turned me on to this recipe. I have made them many times, using various dried fruits. If you don't have lemon zest, orange zest works well too. I use Bob's Red Mill gluten free all purpose flour. Friends who don't eat gluten free think they are delicious.
I have a family of five where three of us have celiacs disease (myself, daughter 3 years old, son 7 years old) and have to eat gluten free. I am always trying to find new gluten free recipe. I wanted to take my daughter to a tea house for afternoon tea but none in our area server gluten free "crumpets" I began planning a real afternoon tea party for my daughter with all the trimmings. I was looking for a gluten free shine recipe when I came upon this one and it sounded easy enough. Well let me tell you, it is EXCELLENT! It doesn't even taste gluten free...I did use Pamelas Artisan All Purpose Flour (which I use in all my all purpose flour recipes) with a 1/2 teaspoon of xantham gum. If you Love Scones and have to eat gluten free, try these. These will be the perfect addition to our tea party!!!
I made the scones with fresh cranberries and they were so good. I would skip the icing and chips next time too because these scones are plenty sweet. Don't over work the dough and these scones are delicious
Turned out Great!!! Made them for a Christmas party and everybody loved them!!!
Holy moley on a stick. These are FANTASTIC. I used the King Arthur GF flour blend plus 3/4 tsp Xantham Gum, and I cooked them in a mini-muffin pan. Just wonderful, and worthy of company.
Absolutely loved these scones . . . They were extremely easy and no one would ever know they were gluten free. GREAT JOB !!! whoever made up this recipe !!!
This recipe was my 6th try to find a GF Scone recipe for my daughter's Bridal Shower. This one wins hands down. It is tender and moist and flaky and so delicious! Thanks for saving my sanity.
Another GF winner from Land O Lakes! :) I was in the mood to make these but didn't have cranberries or white chocolate. I did have fresh blueberries, so I subbed 1 cup (total) of those for the other ingredients. They turned out delicious, but it was a bit of a challenge to knead the dough with fresh blueberries (pop! pop! pop!). No big deal, but next time I might freeze the berries ahead of time! I also dusted the top of the scones with berry sugar before baking. Mmmm, dangerously delicious....
I made these using blueberries instead of dried cranberries and white chocolate and did not use any frosting. They were so good. Also I imediatly froze them and defosted them in microwave when I wanted one very good.
Great. Only problem I had was melting the chocolate at the end - a glass measuring cup does not work; use a bowl as the recipe states.
You must let them cool completely they are very rich in taste when cutting smaller is better.

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