Gluten Free Cranberry & White Chocolate Scones
With all the flavors of the holiday season, these Gluten Free Cranberry & White Chocolate Scones are sure to become a family favorite.
Ingredients
- 4 tablespoons unsalted butter room temperature
- ¼ cup granulated sugar
- 1 egg slightly beaten
- 1½ cups King Arthur Flour Gluten-Free Measure for Measure Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch kosher salt
- ¼ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ⅛ teaspoon allspice
- 2 teaspoons orange zest
- 8 ounces sour cream
- ½ cup dried cranberries
- ½ cup white chocolate chips
- ¼ cup chopped pecans
- 2 tablespoons milk or 1 beaten egg with 1 tablespoon water
- sparkling sugar optional
Instructions
- Preheat your oven to 350° and line a sheet pan with parchment paper.
- In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugar together on medium low speed until slightly lighter in color, about 1-2 minutes.
- Add beaten egg and mix on medium low until just combined, about 1 minute. The batter will look lumpy and almost curdled, don’t worry, it will become smooth with the additional ingredients.
- With the mixer on low, add flour, baking soda, baking powder, kosher salt, spices, and orange zest. Increase the speed to medium low and mix until the butter mixture is incorporated to the dry ingredients, about 1 minute. It will still be very dry and crumbly.
- Finally, add the sour cream, white chocolate chips, dried cranberries, and chopped pecans to the bowl and mix on medium low speed until well combined and smooth, about 1 minute.
- Using an ice cream scoop, fill the scoop with dough and drop onto a parchment lined baking sheet. Space the scones about 1-2 inches apart on the baking sheet. Lightly brush with milk or an egg wash and top with sparkling sugar (if desired).
- Place scones on middle rack in oven and bake for 25-30 minutes, or until scones are lightly browned on top. Serve warm.
- Scones can be stored wrapped in aluminum foil or in an airtight container at room temperature for up to 5 days.