Cannelle et Vanille'sAran Goyoaga shares her recipe for tender and tart gluten-free scones.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees. In a small bowl mix the coconut milk and lemon juice, place in the refrigerator to chill. Coarsely chop the cranberries in a food processor and reserve.

  • In a large bowl whisk together the superfine brown rice flour, quinoa flakes, quinoa flour, tapioca starch, sugar, baking powder, baking soda, salt, and orange zest. Grate frozen butter on the large holes of a box grater into the mixture. Gently toss the butter into the flour mixture.

  • Whisk 1 large egg into the chilled coconut milk mixture and fold into the flour mixture using a wooden spatula until it just comes together. Fold in cranberries.

  • Transfer dough to a work surface and knead it a few times until it comes together. Form a disk and roll it out to 3/4-inch thickness. Using a 2-inch round cookie cutter dipped in superfine brown rice flour, cut out the scones and place them on a parchment-lined baking sheet. Re-roll scraps and repeat.

  • Whisk the remaining egg in a small bowl. Brush the tops of the scones with egg wash and sprinkle with quinoa flakes and natural cane sugar.

  • Bake until golden brown, about 18 minutes. Let cool on sheet 15 minutes, and then cool completely on a wire rack. Store at room temperature for 2 days, or freeze up to 1 month.

Reviews (2)

100 Ratings
  • 5 star values: 13
  • 4 star values: 10
  • 3 star values: 29
  • 2 star values: 36
  • 1 star values: 12
Rating: 5 stars
There are delicious. And easy to make.
Rating: 1 stars
A lot of work for a disappointing result. I wonder if American measurements differ to Aussie ones as this was too dense to be a scone. Flavours were delicious, texture disappointing.