Day 2 of the 25 Days of a Gluten-Free Christmas
What says Christmas more than cranberries? A tart little berry, but when combined with sugar creates a festive holiday treat. Since everyone has cranberries leftover from Thanksgiving what better way to create some holiday magic? Plus, this is the perfect thing to make ahead for Christmas morning. They are a light and delicious treat for the happiness morning of the year. You can even make them ahead of time, so you can enjoy all the precious moments under the tree.
- 2 cups Pamela’s gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 oranges zest, divided
- 5 tablespoons chilled, unsalted butter
- 2 cups of cranberries (fresh or frozen)
- 1 cup heavy whipping cream
- 3 tablespoons melted butter, divided
- 1 1/2 cups powdered sugar
- 4 tablespoons orange juice
- 2 tablespoons of water if needed
The Creation of the Orange Cranberry Scone
- Preheat oven to 425°F.
- In a large bowl or mixer, combine flour, baking powder, granulated sugar, salt and 1 orange zested.
- Using your hand or a mixer, quickly cut in the cold butter until mixture resembles a coarse meal.
- Stir in cranberries and add cream.
- Mix the ingredients on medium in a mixer until combined or use a fork until the mixture forms a dough.
- Divide the dough in half.
- On a floured surface, shape each half into a disc.
- Using a floured knife or bench scraper, cut into 8 wedges.
- Spray a cookie sheet with non-stick spray.
- Place the wedges on the cookie sheet. Brush the tops of the dough with melted butter. Bake 15-18 minutes or until the edges are light golden brown.
- Cool for 10 minutes, then transfer to wire rack.
- Meanwhile, prepare the orange glaze.Combine powdered sugar, remaining 1 orange zested, 1 1/2 tablespoons melted butter and 4 tablespoons orange juice in a medium bowl. Stir until smooth. Add more juice, if needed.
- Drizzle over the top of the scones with a spoon or by placing it into a piping bag.