Cranberry-orange scones

Chef: Frédérique Jules, Jennifer Lepoutre and Mitsuru Yanase

Prep: 15 mins

Cook: 20 mins

Delicious scones ideal for those with a gluten-intolerence. Packed with zesty orange flavours and cranberries they are a real treat for your taste buds.

500g gluten-free flour mix, plus extra for rolling

2 generous tbsp baking powder

100g sugar

1 tsp salt

Finely grated zest of 2 oranges

150g cold butter, cut into cubes

150g dried cranberies

3 eggs

310ml full cream milk or pouring cream

Preheat the oven to 180°C / 350°F/ Gas Mark 4. Line a baking tray with parchment paper.

Combine the flour mix, baking powder, sugar, salt and orange zest in a bowl. Using your fingertips, work the butter into this mixture until it remembles breadcrumbs.

Add the cranberries to the mixture.

In another bowl, combine two of the eggs with the milk and pour this mixture into the dry ingredients. Gently combine with a large spoon until you have a dough that holds together. Turn onto a floured surface.

Roll the dough out without over working it, then cut out scones using a round cutter. Place on a baking tray.

Brush the tops of the scones lightly with the beaten egg yolk from the remaining egg.

Bake for 18-20 minutes.

Watch the scones carefully as they cook, they should be nicely browned.

Serve warm with butter and jam.

Serves
makes 8-10 scones

Preparation Time
15 minutes

Cooking Time
20 minutes

Main ingredients
Dairy, Fruit, Eggs, Sugar

Recipe Type
Cakes & Baking, Healthy, Cake Stall, Breakfast

Level of Difficulty
Easy

The recipe is from Good Without Gluten by Frederique Jules, Jennifer Lepoutre and Mitsuru Yanase by Murdoch Books