This recipe is made by default with regular all-purpose flour. I’ve made it twice at home, using my all-purpose gluten-free flour mix, just to see if it could be a good product to have in my gluten-free bakery. It came out so flaky and delicious, and nobody could even suspect it was gluten-free.
If you don’t want to make it GF, feel free to switch back to regular all-purpose flour. The amounts are the same.
4 cups plus 1/4 cup all purpose gluten free flour mix
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
1 ½ teaspoon xanthan gum (if not added in the flour mix)
1 tablespoon grated orange zest
3/4 pound (3 sticks) cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water, for egg wash
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough.
Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain cutter and cut circles of dough. Place the scones on a baking sheet lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.
They are soooo flaky and delicious!!!