Gluten Free Cranberry Lemon Scone Recipe

These scones say it all and what a mouthful! This time of year I love making the weekends special with breakfast add-ons! I really love this recipe because it's easy to make and the batter keeps in the freezer well. There are also a couple of versions of this recipe I like to make whether I add dark chocolate, change up cranberries to cherries, or skip the zest! I hope you enjoy these gluten free breakfast scones as much as me and my family do!

Gluten Free Cranberry Lemon Scone Recipe

1 Stick Butter

1/2 Cup Coconut Sugar or Organic Cane Sugar

2 Cups Rice Flour

1 TBSP Baking Powder (Non Aluminum)

1/2 Tsp Baking Soda

1/2 Cup Whole Milk or Heavy Cream

1 Egg

1 Tsp Vanilla Extract

1/2 Cup Dark Chocolate *Optional

1 1/2 cups dried Cranberries, blueberries, or dried Cherries

Lemon or Orange Zest *Optional

Baking Instructions

1. In a large mixing bowl combine all dry ingredients.

2. Cut butter into dry ingredients until butter is in the sizes of large peas.

3. Add the rest of your ingredients (except the zest) and stir with a fork. You want your batter to be a sticky formable texture.

4. Place 12 clumps of dough on a cookie sheet (if adding zest, zest lemon or orange on top of each scone now) and bake at 350 for 25 minutes.

5. Some people love to make icing to zig-zag over when they are cooled down. Simply powdered sugar and milk mixed together will work for this or melted dark chocoalte. I have to admit I like simple and quick so I never do this part, but if you like fancy, pinky up baby!