What better way to start a cool, Fall, day then to have a treat of Tea and scones? These gluten free cranberry/white chocolate scones are so delicious and they are not hard to make, so if this is something that you would like to enjoy, the recipe is at the bottom of this page.
I am using my burgundy dishes for tea today. They are so pretty! The teapot is so elegant. I saw it at a thrift store a few years ago, and I just couldn’t pass it up!
Isn’t it pretty!? It looks very Victorian, which I really like!
This snack set was given to me by a lady from my church because she knows that I love giving teas and that I would really enjoy them.
Gluten Free Flour
The gluten free flour that I have been using is Cup4Cup since I have had a lot of success using it. The only thing that I do have to do a little differently at times is to use a little less flour than a regular recipe calls for, so I have adjusted this recipe a bit.
Following is the recipe for the Cranberry/White Chocolate Scones. I hope you like them as much as my family does!
Recipe: Gluten Free Cranberry/White Chocolate Scones
INGREDIENTS:
1 3/4 Cup Gluten Free Flour – I use Cup 4 Cup Gluten Free Flour
(If using regular flour, you will need 2 cups.)
1/4 Cup Sugar
2 1/2 tsp Baking Powder
1/8 tsp Salt
1/3 Cup Cold Butter
1 Egg
1/2 Cup Whipping Cream (or Milk)
1 1/2 tsp Vanilla
1/2 Cup Craisins
1/2 Cup White Chocolate Chips
INSTRUCTIONS:
- Preheat oven to 400 degrees.
- Lightly grease a baking sheet.
- In a large bowl, mix first four ingredients.
- With a pastry blender, cut in butter until crumbs form.
- Make a well in the mixture and add the whipping cream, egg, vanilla, Craisins and White chocolate chips.
- Stir with a fork until dough forms. Dough will be sticky.
- Turn dough onto floured surface and knead 10 – 12 times.
- Pat into an 8 inch circle and cut into wedges.
- Place on a baking sheet and brush with cream or sprinkle with sugar.
- Bake for 12-14 minutes, or until scones are lightly browned.
- Cool on a rack.
Gluten Free Cranberry White Chocolate Scones
Ingredients
- 1 3/4 Cup Gluten Free Flour – I use Cup 4 Cup Gluten Free Flour
- 1/4 Cup Sugar
- 2 1/2 tsp Baking Powder
- 1/8 tsp Salt
- 1/3 Cup Cold Butter
- 1 Egg
- 1/2 Cup Whipping Cream (or Milk)
- 1 1/2 tsp Vanilla
- 1/2 Cup Craisins
- 1/2 Cup White Chocolate Chips
Instructions
- Preheat oven to 400 degrees.
- Lightly grease a baking sheet.
- In a large bowl, mix first four ingredients.
- With a pastry blender, cut in butter until crumbs form.
- Make a well in the mixture and add the whipping cream, egg, vanilla, Craisins and White chocolate chips.
- Stir with a fork until dough forms. Dough will be sticky.
- Turn dough onto floured surface and knead 10 – 12 times.
- Pat into an 8 inch circle and cut into wedges.
- Place on a baking sheet and brush with cream or sprinkle with sugar.
- Bake for 12-14 minutes, or until scones are lightly browned.
- Cool on a rack.
Notes
If using regular flour, you will need 2 cups.
Made the scones today–so good! I didn’t put in the white chocolate or dried cranberries, because I didn’t have them. I brushed the tops with cream, and sprinkled them with raw sugar. Yummy with just butter, and with whipped cream!
I used regular flour. I used the 2 cups, and the dough was not sticky. It came together fine when I gathered it with my hands. Almost like a shortbread dough.
Thank you for the recipe!
Hi Tammy! I’m glad that the recipe worked out for you. I have never tried putting whipped cream on top of the scones. It sounds really good. I will have to try it!
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Thank you very much! I hope that you try making these. They are delicious!
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