Gluten-Free Cranberry Orange Scones

Photo: Down to Earth Recipes
Adapted from the blog:
8-10 Servings
  • 2 Tablespoons ground flaxseeds
  • 4 Tablespoons water
  • 3½ cups almond meal/flour
  • ¼ cup turbinado sugar + more to garnish
  • 1 Tablespoon baking soda
  • Zest of 2 large oranges, divided
  • 1¼ cup orange juice
  • ¾ - 1 cup unsweetened dried cranberries
  1. Preheat oven to 350°. Line 2 baking sheets with parchment paper.
  2. Whisk flaxseeds and water into a small bowl and set aside to thicken.
  3. Mix together almond meal, sugar, baking soda, and half of the orange zest in a large bowl.
  4. Slowly whisk in orange juice and flaxseed mixture to dry ingredients. Fold in dried cranberries.
  5. Form scones using a large cookie scoop or measuring ¼ cup of the mixture onto prepared baking sheets. Leave ample space around each scone as they will spread. You can also shape them into triangles for a traditional scone shape.
  6. Bake in oven for 24-30 minutes or until slightly firm. Remove from oven and place baking sheet on cooling racks. Mix a couple Tablespoons of sugar and remaining orange zest in a small bowl. Sprinkle sugar-zest mixture over scones and serve. Scones can be stored at room temperature for 3-4 days. Enjoy and happy holidays!