Cranberry scones recipe

Enjoy warm fruit scones in less than 30 minutes from start, to eat

Wheat & gluten free Cranberry Scones recipe

Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Sugar-Free no
Vegetarian no
Vegan no
  • Preparation time: 10 mins
  • Cook time: 12 mins
  • Total time: 22 mins
  • Yield: makes 12-14

What can be nicer than a warm fruit scone with melting butter dripping off it, a thick layer of your favourite jam, and a nice creamy latte, hot chocolate, or green tea?

This cranberry scone recipe is superquick to make— approximately 10 minutes to prepare, and they bake in only 12 minutes. They're great for bagged lunches, picnics, breakfast, afternoon tea...

Ingredients (Measures: Metric | US)

400 g [2 + 23 cup] brown rice flour
80 g [12 cup] potato starch
150 g [23 cup] butter, low fat spread or margarine
2 tbsp [2 tbsp] baking powder (2 tbsp may seem like a lot but they need it)
4 tsp [4 tsp] xanthan gum (essential or they crumble)
2 tsp [2 tsp] superfine/castor sugar
100 g [23 cup] dried cranberries
100ml [13 cup + 1 tbsp] milk (substitute: non-dairy alternative)
4 tbsp [14 cup] low fat natural yogurt
2 large [2 large] eggs, beaten
cinnamon powder for dusting (optional)


Preheat oven: 220°C, 425°F, Gas 7

  1. Line a baking tray with non-stick baking paper.
  2. Put the flours, fat, baking powder, xanthan gum and sugar into a bowl and mix until it resembles fine breadcrumbs. Then add the dried cranberries and mix.
  3. In a separate bowl mix the milk, yogurt and beaten eggs together then add to the dry ingredients.
  4. Cut the mixture together using a palette knife or any wide bladed knife, then finish off by compressing together with your hands. If the dough appears too dry then add a little more milk to moisten it. The finished dough should be soft but not sticky.
  5. Tip the scone dough onto a lightly rice floured surface, knead it gently until it is fairly smooth, then roll it out to 2.5cm-3cm (1-1¼") thick. The secret of well risen scones is to start off with a thickness no less than 2.5cm (1") thick.
  6. Cut out the scones using a cutter approximately 5cm (2") diameter. Place each scone on the baking tray.
  7. The trimmings can be compressed together to make the final scone, just make sure that it's the same thickness as the other scones, even if it's not the same diameter.
  8. Brush the scone tops lightly with a little milk (or egg wash if preferred), sprinkle with cinnamon if using, then bake in the oven for 12 minutes until risen further and golden brown. Remove from the oven and cool on a wire cooling rack.

Typical nutrition per scone (1/12): 272 calories, 12g total fat, 2g saturated fat, 0g trans fat, 39g carbohydrate, 4g fibre, 7g sugars, 4g protein, 246mg sodium

These wheat & gluten free scones are amazingly tasty straight from the oven while still hot, but also just as good cold. Without the addition of the xanthan gum they would be very crumbly, so don't forget to add it.

Best eaten within 48 hours of making, you can keep them in an airtight box in the fridge to maintain freshness. They also freeze very well in an airtight box lined with waxed or parchment paper.