Whether it’s for breakfast, brunch or afternoon tea, these scones make the perfect baked treat. They’re very easy to make and can be whipped up in no time at all, which is perfect for those unexpected guests during the holiday season! They have a beautifully golden light crust and a moist but tender middle, with a slightly crumbly texture. These scones are also subtly flavoured, with a gingerbread spice blend, and the orange zest adds to this wonderful aromatic quality. The jewel-like cranberries studded throughout, not only gives a lovely burst of colour, but also a little tartness too, which nicely balances out the rest of the flavours.
Scones are best eaten fresh, served warm, with jam and dairy free cream. However, you can also make them ahead of time and pop them in the freezer. Just allow them to defrost at room temperature first, before reheating them in a preheated oven at 140C for about 8-10 minutes.
I also make a plain batch of these for Caelan. He much prefers a more simply flavoured scone, which uses just the gingerbread spice mix.
For accurate cup measurements, I sift the potato starch before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.
Makes 9 scones
75ml (¼ cup plus 1 tablespoon) dairy free milk of choice
½ teaspoon (2.5ml) white vinegar
112g (3.9 ounces or ¾ cup plus 2 tablespoons) superfine white rice flour
64g (2.3 ounces or ½ cup) tapioca starch
60g (2.2 ounces or ⅓ cup) potato starch
50g (1.8 ounces or ⅓ cup) superfine brown rice flour
46g (1.6 ounces or ⅓ cup plus 1 tablespoon) corn starch
1 tablespoon plus ¾ teaspoon (18.75ml) baking powder
2½ teaspoons (12.5ml) gingerbread spice mix (recipe found here)
1 teaspoon (5ml) xanthan gum
¼ teaspoon (1.25ml) bicarbonate of soda (baking soda)
¼ teaspoon (1.25ml) salt
96g (3.4 ounces or ½ cup) golden/raw caster sugar or superfine white sugar (I use this brand)
1 large egg, at room temperature
½ teaspoon (2.5ml) finely grated orange zest
126g (4.4 ounces or ½ cup plus 1 tablespoon) gluten and dairy free butter
46g (1.6 ounces or ⅓ cup) roughly chopped dried cranberries
Extra milk to brush the tops of the scones
Preheat the oven to 180C and line a tray with baking paper/parchment.
To make the buttermilk, add ½ teaspoon of white vinegar to a measuring cup and fill it with milk to make 75ml. Then let it stand for 5 minutes, so it can become thick and curdled. Now whisk in the egg and orange zest, before setting aside.
Sift all the dry ingredients together into a bowl and then rub the butter into the flour, until it reaches a breadcrumb consistency. Then use your hands to stir the sugar through the mixture.
Next, add the milk mixture, along with the dried cranberries, and knead the dough further until it becomes smooth. It should be a little sticky, but is still easy to work with.
Place the dough in between two sheets of baking paper/parchment and roll it into a circle, approximately 2cm thick.
As the dough is a little sticky, keep a small bowl of rice flour nearby to dip the cutter in, making sure to shake off any excess flour, before cutting out each scone. This method makes cutting through the dough much easier and neater. Use a 6cm round cookie cutter to press into the dough, but don’t use a twisting motion when cutting.
Place the scones, quite close together, on to the prepared tray, then brush the tops with milk and bake for approximately 18 minutes. They would have risen nicely and be lightly golden brown in colour.
Immediately transfer the scones to a wire rack to cool before serving them warm, with jam and dairy free cream.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 325F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8