Welcome to this week’s edition of the 12 Weeks of Christmas Cookies & Sweets!
I started this week with an idea of making a cranberry-pear tart. Which I attempted. And while it was good, it wasn’t… finished. But then I woke up yesterday morning no longer inspired by a tart. Instead, I wanted to make muffins! No. Muffins are too breakfast-y. Scones? Yes! Scones! Yes, they are a breakfast food, but they also double as a sweet treat, especially drizzled in sweet vanilla icing! In fact, you can serve these for Christmas morning for your extended family, AND make some for a Christmas potluck!
I love the combination of cranberry and orange. Sweet, tart, citrusy, fresh, and fruity. Perfect for the holidays!
Gluten Free Orange-Cranberry Scones
Adapted from All Recipes
400 grams (roughly four cups) gluten-free flour mixture of your choice (I use a 2:2:1—by weight—ratio of GF oats, brown rice, and flaxseed flours)
1/2 cup brown sugar
1 tbsp baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup butter, chilled and diced
1 cup fresh cranberries, roughly chopped
1 grated zest of one orange
1/4 cup half-and-half
1/2 cup orange juice
Preheat oven to 375 degrees
In a large bowl combine the flours, sugar, baking powder, nutmeg and salt with a whisk. Using a fork or pastry cutter, cut the butter into the flour mixture until you achieve a fine meal throughout. Stir in the chopped cranberries and orange zest.
In a separate, small bowl, mix together the half-and-half, orange jusice, and egg until well mixed.
Pour the wet ingredients into the dry ingredients and stir until well combined.
Dollop the batter into to two circular mounds on a greased sheet pan. Using a wet knife, “cut” the batter into wedges.
Bake for about 20 minutes or until golden brown and firm.
Serve with orange juice or a nice steaming mug of coffee!