Gluten Free Orange Cranberry Scones

This recipe can also be made with jovial’s einkorn flours

recipe image
Recipe Name
Gluten Free Orange Cranberry Scones
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  • ⅓ cup (66 g) sugar, plus 2 tablespoons for dusting 
  • Zest of one large orange, (about 1 tablespoon) 
  • 3 cups (360 g) No. 3 Gluten Free Pastry Flour (now called jovial Multi-Purpose Gluten Free Pastry Flour), plus more for dusting 
  • 1 tablespoon baking powder 
  • ¾ teaspoon salt 
  • 12 tablespoons (166 g) cold unsalted butter, cut into ¼-inch cubes 
  • 1 cup (145 g) dried cranberries 
  • 2 large eggs 
  • ¾ cup (175 g) cold heavy cream, plus 1 tablespoon for brushing 


  1. Preheat the oven to 425°F.
  2. In a small bowl combine 2 tablespoons of sugar with ¼ teaspoon orange zest and set aside. 
  3. Mix together the flour, ⅓ cup sugar, baking powder, and salt in a large bowl. Work in the butter with your fingers or a pastry blender until the mixture resembles coarse meal but still has some larger chunks of butter. Add cranberries to the mixture. 
  4. In a medium bowl, whisk the eggs to combine the yolks and whites. Add the cream and remaining zest and beat to combine. 
  5. Pour the egg mixture into the dough and squeeze the dough through your hands until the ingredients are combined. (The dough will seem loose.) 
  6. Lightly flour a piece of parchment paper and transfer the dough to it. Dust the top of the dough with flour. Use your hands to pat down the dough into a 6 × 9-inch rectangle that is 1-inch thick. Using a smooth edged knife dipped in cold water, cut the rectangle into thirds lengthwise and then in half crosswise. Cut each rectangle in half diagonally for 12 small wedges. 
  7. Line a baking sheet with parchment paper and place the scones on it, spaced about 1½ inches apart. Brush the tops of the scones with the tablespoon of cream and dust with the 2 tablespoons of sugar-zest mixture.  Bake for 18 to 20 minutes until lightly golden. 
  8. Remove the scones with a metal spatula to a plate and serve warm, or let cool before serving.