Makes 6-8 scones. Difficulty
1-3/4 cup gf flour 1/2 cup sugar 1/4 cup cornmeal 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 4 Tablespoons Earth Balance butter, chilled and cut into small pieces 1/2 cup chopped cranberries (fresh) 1/2 cup soy milk 1 teaspoon orange zest 1 large egg, lightly beaten
Preheat the oven to 375°F.
Combine the gf flour, sugar, cornmeal, baking powder, baking soda and salt in a large bowl. Cut in the Earth Balance butter with a pastry blender or with 2 knives until the mixture resembles coarse meal. Add the cranberries, tossing to coat.
Combine the soy milk, orange zest and egg. Add the wet ingredients to the dry ingredients, stirring until just blended. Drop large spoon fulls onto a baking sheet lined with parchment paper. Bake for 30 minutes or until golden. Sift with powdered sugar.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.