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Recipe: Gluten-Free, Dairy-Free Cranberry-Orange Sourdough Scones

Scones are the slightly sweet cousin to the biscuit, and this gluten-free and dairy-free sourdough version makes a delicious treat for brunch or an afternoon tea. This recipe can be adapted in many ways with flavorings like raisin-cinnamon or blueberry-lemon.

Note that butter and cream can be used if desired.

Ingredients:

  • 1 cup sorghum flour
  • 1/2 cup brown rice flour
  • 1/4 cup tapioca flour
  • 1/4 tsp. xanthan gum
  • 6 Tbsp. solid coconut oil or butter
  • 1 egg
  • 1/2 cup canned coconut milk or cream
  • 1/2 cup gluten-free sourdough starter
  • 1/2 cup dried cranberries
  • 1-1/2 tsp. freshly grated orange zest
  • 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt

Instructions:

  1. Combine flours with xanthan gum and whisk to combine.
  2. Using a pastry cutter, cut coconut oil into flour mixture until it becomes crumbly, the size of small peas.
  3. In a small bowl, beat the egg, then whisk in the coconut milk and gluten-free sourdough starter. Pour into the flour mixture and mix with a fork until a dough begins to form.
  4. Knead the dough with clean hands in the bowl until it comes together in a cohesive mass. The dough may be sticky at this point.
  5. Cover the dough and sour 4-12 hours. There will be no noticeable tang at first, but the dough will develop a noticeable sourdough flavor.
  6. Preheat the oven to 425° F.
  7. In a small bowl, combine the dried cranberries, zest, sugar, baking powder, baking soda, and salt; mix well. Sprinkle over the dough.
  8. Knead dough to mix ingredients in for a couple of minutes by folding the dough over itself over and over again.
  9. Once the fruit and dry ingredients are incorporated, sprinkle a work surface with tapioca flour. Move the dough to the floured surface and sprinkle more tapioca flour over it if the dough is quite sticky. Knead a few times, adding more flour as needed, forming a slightly sticky yet cohesive dough.
  10. Pat the dough out into a 1-inch thick circle. Cut the dough into eight triangular scones or use a biscuit cutter to cut scones into desired shape.
  11. Carefully transfer these to a cast-iron skillet or baking sheet. The dough will still be fragile so take care. Leave 1-2 inches of space between scones, as they will expand.
  12. Bake 10-12 minutes, or until the tops are firm and the bottoms are golden brown.
  13. Remove from oven. Cool on pan for at least 5 minutes before transferring to a cooling rack.

At A Glance