Can I use fresh cranberries instead of dried?

Yes, but chop them and expect a tarter, juicier scone. You may need a little extra sugar because fresh cranberries are much sharper than dried cranberries.

Why is the dough sticky?

Gluten-free scone dough is often softer than wheat dough. Lightly dust your hands and work surface with gluten-free flour, then pat the dough gently instead of kneading it.

Can I skip the glaze?

Yes. The scones are flavorful without glaze, especially from the orange zest and dried cranberries. The glaze simply adds sweetness and a brighter orange finish.

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Gluten-Free Cranberry Orange Scones

Name: Gluten-Free Cranberry Orange Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups gluten-free all-purpose flour blend (with xanthan gum included); 1/3 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 teaspoon orange zest (from one medium orange); 1/2 cup dried cranberries (unsweetened or lightly sweetened); 1/2 cup coconut oil, solid (or dairy-free margarine), chilled and cubed; 3/4 cup unsweetened almond milk (or any dairy-free milk alternative); 1 teaspoon pure vanilla extract; 1 tablespoon fresh orange juice; Optional glaze:; 1/2 cup powdered sugar mixed with 1 tablespoon fresh orange juice

By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished Apr 7, 2026 · Updated Jun 30, 2026

American 35 mins glutenfreedairyfreeoptionsnutfreevegetarianbakingholidayclassicseasonalfamilyfriendlyeasyquickrecipes

Enjoy these festive gluten-free cranberry orange scones, tender and fluffy with vibrant orange zest and tart dried cranberries. This quick and easy gluten-free baking recipe is perfect for breakfast, snacks, or dessert, and is dairy-free, nut-free, and family-friendly.

Prep 15 min

Cook 20 min

Total 35 min

Servings 8

Difficulty easy

Cuisine American

Ingredients

Servings 8

2 cups gluten-free all-purpose flour blend (with xanthan gum included)
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon orange zest (from one medium orange)
1/2 cup dried cranberries (unsweetened or lightly sweetened)
1/2 cup coconut oil, solid (or dairy-free margarine), chilled and cubed
3/4 cup unsweetened almond milk (or any dairy-free milk alternative)
1 teaspoon pure vanilla extract
1 tablespoon fresh orange juice
Optional glaze
1/2 cup powdered sugar mixed with 1 tablespoon fresh orange juice

Measured gluten-free ingredients for FreeFlourish cranberry orange scones

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and orange zest.
Add the chilled coconut oil cubes to the dry ingredients. Using a pastry cutter or two forks, cut the coconut oil into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces.
Stir in the dried cranberries evenly.
In a small bowl, combine the almond milk, vanilla extract, and orange juice.
Pour the wet ingredients into the dry mixture. Stir gently with a spoon until just combined. The dough will be sticky but should hold together.
Turn the dough onto a lightly floured surface (using gluten-free flour). Gently pat into a round disk about 1 inch thick.
Using a sharp knife or bench scraper, cut the disk into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them 1-2 inches apart.
Bake for 18-20 minutes, or until the scones are golden brown on top and a toothpick inserted in the center comes out clean.
Remove from oven and transfer to a wire rack to cool slightly.
Optional: Mix powdered sugar and orange juice to create a glaze. Drizzle over warm scones before serving.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.

Cranberry orange gluten-free scone dough cut into wedges for FreeFlourish

Tips

Allergen Overlap Note

Use a certified gluten-free flour blend and gluten-free baking powder, and check dried cranberries, powdered sugar, vanilla, and dairy-free milk for gluten-free labeling. Prep on a clean surface with a clean pastry cutter, knife, and baking sheet so loose wheat flour from other baking does not contact the dough.

Texture Expectations

These scones should be tender, lightly crumbly, and fluffy rather than chewy. Keep the coconut oil or dairy-free margarine chilled, mix only until the dough holds together, and avoid pressing the wedges too thin so the centers stay soft after baking.

Dining With Non-GF Family Note

Serve the gluten-free scones on a separate platter with dedicated tongs, especially during brunches with regular pastries or toast nearby. If offering glaze, spoon it from a clean bowl before anyone touches wheat-based baked goods so crumbs do not transfer into the glaze.

Frequently Asked Questions

Can I use fresh cranberries instead of dried?: Yes, but chop them and expect a tarter, juicier scone. You may need a little extra sugar because fresh cranberries are much sharper than dried cranberries.
Why is the dough sticky?: Gluten-free scone dough is often softer than wheat dough. Lightly dust your hands and work surface with gluten-free flour, then pat the dough gently instead of kneading it.
Can I skip the glaze?: Yes. The scones are flavorful without glaze, especially from the orange zest and dried cranberries. The glaze simply adds sweetness and a brighter orange finish.

Ingredient Replacements

This gluten-free cranberry orange scones recipe is versatile and accommodates various dietary preferences. Here are some customization tips:

Flour: For grain-free or paleo options, substitute with almond or cassava flour — note this affects texture and moisture balance.
Sweetener: Swap granulated sugar for coconut sugar or maple syrup for a less processed choice. For low-carb diets, use erythritol or monk fruit sweeteners.
Fat: Coconut oil or dairy-free margarine suits dairy-free and nut-free needs. For a classic buttery flavor, use cold unsalted butter if dairy is acceptable.
Milk: Almond milk is recommended for dairy-free options. You can also use oat, soy, or coconut milk depending on preference and allergies. Replace with regular milk if dairy is not a concern.
Dried Cranberries: Substitute with dried blueberries or cherries for variation or omit for nut additions (if no nut allergy).
Glaze: The powdered sugar and orange juice glaze is dairy-free and vegan. Avoid egg washes or dairy glazes for vegan versions.

These swaps keep the recipe quick & easy, family-friendly, and suitable for gluten-free baking during holiday and seasonal celebrations.

Storage and Reheating

Store cooled scones in an airtight container at room temperature for up to 3 days. If glazed, let the glaze set before stacking and separate layers with parchment.

Freeze unglazed scones for up to 3 months. Reheat thawed scones in a 325 degrees F oven for 8-10 minutes, then glaze after warming if desired.

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Gluten-Free Cranberry Orange Scones

Recipe Details

Ingredients

Instructions