Thursday, February 23, 2012

Gluten Free Cranberry Orange Scones

These delicious scones came from Elana’s Pantry.  If you aren’t familiar with Elana she is a master with almond flour and simple gluten free baking.  I’ve made many recipes from her website and book (courtesy of the public library) and they always turn out great.  If you have ever done any gluten free baking you know that this is not easy to do.  Baking without gluten can be tricky and the results are often mixed.  But almond flour is different.  It doesn’t require a lot of crazy ingredients to “work” in the recipes like other flours do.  Elana’s recipes are simple and taste great- so they are a winner in my book.

I decided to make this recipe since I haven’t had a scone in ages and I wanted to see how the almond flour texture would work for a scone.  It was also another attempt at something different for breakfast.  I’m happy to report that they turned out awesome and were a hit with the kids.  I made them on Sunday morning and they were gone by the end of the day.  My kids aren’t too patient waiting for breakfast so I love that these only took about 10 minutes to prep and then 10 minutes to bake.  The kids hadn’t even finished their green smoothies by the time these were done baking.  Score! 

I didn’t change very much in this recipe.  I did omit the white chocolate chips from the scones.  We don’t eat white chocolate and these are a lot healthier without the chips.  I also recommend leaving your scones in until they start to brown.  The 10 minutes called for in the recipe left mine just a little under cooked.

Gluten Free Cranberry Orange Scones

2 cups almond flour*
¼ tsp sea salt
1 tsp baking soda
½ cup dried cranberries
1 tbsp orange zest (about one large orange)
1 egg
2 tbsp honey

Preheat oven to 375o
Line a baking sheet with parchment paper.
Combine flour, salt and baking soda in a large bowl and mix until completely combined.  Stir in zest and cranberries and mix again.
In a separate bowl whisk eggs and honey.
Pour the wet ingredients into the dry and mix.  I used a wooden spoon for this and it worked well.
Once you have dough formed knead a couple of times to make sure everything is well mixed.
Divide the dough into two balls and flatten into a circle like pizza dough.  You want the circle to be ½ to ¾ inch thick.
Once you’ve got your circles, use a pizza cutter to slice into 6 pie wedges.
Bake for 10-12 minutes and cool before serving.

*Bob's Red Mill Almond flour does not always work in Elana's recipes.  The grind is not fine enough and it doesn't absorb moisture correctly from my experience.  I order my flour online in bulk.

I served these to the kids with fresh organic blueberries and some organic cucumber slices.

My dough ball.

The flattened “pizzas”

All cut up and ready for the oven.

The finished product!


  1. Do you use blanched almond flour? What brand do you buy?

    1. I do use blanched almond flour- I buy from Honeyville in 25lb boxes to get the best price!

    2. Thx. I figured maybe that's where you got it. I've seen their name often from GF blogs

  2. Do you use blanched almond flour? What brand do you buy?

  3. I love this (and sooooo many other of your recipes)! And I've made a buch of fruit variations. Chopped apricots are really yummy too! I almost always make a double or triple batch then stick them in the freezer. A few min in the toaster and a fabulous and super quick breakfast or snack. Thx so much!

    1. I've never frozen them because they always get eaten but that's a great idea! I'll need to double the recipe to stock up!!