• Stephanie

Fresh Lemon Cranberry Scones

Updated: Dec 18, 2017

Scones that are perfect for an afternoon tea, or an anytime treat!

Expecting a friend today, I thought I would bake up some scones to enjoy with our tea. Tea and scones are an afternoon tradition enjoyed in England, and as my children were growing up, I learned how to bake scones of all kinds. Here's the recipe that I baked up today.

Fresh Lemon Cranberry Scones

Preheat Oven to 375 degrees

2/3 c almond milk

1 1/2 t apple cider vinegar

1 egg

1/4 c maple syrup

1 T fresh squeezed lemon

1 t shredded lemon rind

3 c gluten free flour blend**

4 t baking powder

1/2 t baking soda

dash of salt

1 stick cold butter

2/3 c dried cranberries

In a bowl, blend almond milk and apple cider vinegar and let set 5-8 min. After 8 min, add 1 egg and beat lightly with a fork. Add maple syrup, fresh lemon and rind. Mix well.

In a separate bowl, mix flour, baking powder, soda, and salt. Mix. Cut butter into tablespoons and place in flour mix. Using pastry blender, cut cold butter into flour until it is pea size. Add dried cranberries and toss lightly.

Add liquid to flour blend and mix well. Dough will be moist and lumpy. In a scone pan, that has been sprayed with Pam, evenly place dough into all slots in the pan and place in oven. Bake 20-25 min. When done, let cool, then remove from pan. 

**Gluten Free Flour Blend: 2 c Oat Flour, 2 c Potato Starch, 1 c Almond Flour, 2 t xantham gum(This is the mix I use for all recipes-from Gluten Free Goddess Blog)

When still warm, enjoy with home-made jam and a cup of hot tea!

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