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Freeflourish
Gluten-Free Cranberry Orange Scones
By Freeflourish Editorial TeamPublished Apr 7, 2026 | Updated Jun 30, 2026
American
35 mins
glutenfreedairyfreeoptionsnutfreebakingholidayclassicseasonalfamilyfriendlyeasyquickrecipes
Gluten-Free Cranberry Orange Scones with measured ingredients, 35-minute timing, 8-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.
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
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.
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.
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°F oven for 8-10 minutes, then glaze after warming if desired.
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