Gluten-free scones with cranberry and white chocolate are the perfect bite-sized snack.
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2 cups Gluten-Free Flour Blend (see below)
13 cup sugar
2 teaspoons baking powder
1 teaspoon freshly grated lemon zest
12 teaspoon salt
12 cup Land O Lakes® Butter, softened
34 cup Land O Lakes® Heavy Whipping Cream
34 cup sweetened dried cranberries, coarsely chopped
1 14 cups gluten-free white baking chips
2 teaspoons shortening
STEP 1
Heat oven to 400°F.
STEP 2
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.
STEP 3
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.
STEP 4
Place scones, at least 1 inch apart, onto ungreased baking sheet. Bake 9-11 minutes or until golden brown around edges. Cool completely.
STEP 5
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.
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.
Scones aren’t the dry, one-dimensional bakery item they once were. Adding dried fruit and sweet morsels bring new life to this traditional food. No matter how you like them, there’s a scone recipe here for every taste.
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