These drop scones are super delicious, easy to make, and a great vehicle for all of the fresh cranberries this time of year.
259 grams (about 1 3/4 cups) gluten-free flour blend (with xanthan added)
58 grams (about 1/2 cup*) certified gluten-free oat flour (I used Gluten-Free Harvest)
123 grams (1/2 cup) granulated sugar
1 tablespoon baking powder
1/4 teaspoon pink salt
3/4 cup soy or almond milk
1/4 cup canola or safflower oil
1 teaspoon vanilla paste or extract (I use Nielsen-Massey)
Grated zest of 1 Mandarin orange or tangerine
2 cups fresh cranberries
Granulated sugar, for sprinkling
Mandarin Orange Glaze (optional)
1 cup powdered sugar
2 tablespoons Mandarin orange juice (use Mandarin orange from zest)
Preheat the oven to 400°F. Line 2 baking sheets with parchment paper and lightly grease with pan spray.
Scones: In large bowl combine the flour, oat flour, sugar, baking powder, and salt, mixing well. Add the oil, milk, vanilla and Mandarin orange zest, mixing with a fork or wooden spoon until the dough comes together. Gently stir in the cranberries.
Scoop the scone batter onto the prepared baking sheets. It should make about 16 scones. Sprinkle the scones lightly with sugar.
Bake the scones in the preheated oven for about 15-20 minutes, or until the tops are nicely golden brown. If glazing the scones, whisk together the powdered sugar and Mandarin orange juice in a bowl until smooth. Drizzle over the cooled scones. Let sit until the glaze is firm.
*I prefer to weigh my flours for a more accurate outcome. If using dry measuring cups (not liquid), spoon your flours into the cups and level the top with a knife (being careful not to pack down the flours).
Tip: You can use frozen cranberries for this recipe to make them year round.
Gluten-Free + Vegan