Patrick’s Orange Scones - Better Batter Gluten Free Flour

Patrick’s Orange Scones

Ingredients 1 T water ¾ c dried cranberry 2 ¼ c Better Batter Gluten Free Pancake and Biscuit Mix, plus 1/2 to 1 c for patting biscuits out. 1 teaspoon baking powder ¼ cup […]

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8 scones Servings
20 mins Minutes Prep
20 to 25 mins Minutes Cook

Ingredients
1 T water
¾ c dried cranberry
2 ¼ c Better Batter Gluten Free Pancake and Biscuit Mix, plus 1/2 to 1 c for patting biscuits out.
1 teaspoon baking powder
¼ cup granulated sugar
1/4 tsp ground cinnamon
5 T dairy free Earth Balance, unsalted
½ cup orange juice
½ cup dairy free milk sub like Hempseed milk
1/4 tsp vanilla
4 tsp orange zest
1 teaspoon orange extract
Glaze
½ c powdered sugar
4T orange juice
1 teaspoon orange extract
2 teaspoon orange zest

Directions Heat oven to 425 degrees. Pour water over cranberries in a microwavable bowl; cover with plastic wrap, Microwave on high 45 seconds. Uncover and let cool.
Combine Better Batter Gluten Free Pancake and Biscuit Mix, sugar, and baking power in a medium bowl. Cut in Earth Balance until mixture looks like fine crumbs. Stir in orange juice and dairy free milk vanilla, cranberries, orange zest, and orange extract, just until moistened.
Pat into 8-inch circle on cookie sheet (if dough is sticky, coat your fingers with gluten free flour). Brush circle with additional dairy free milk. Cut into 8 wedges, but do not separate. Bake about 20 to 25 minutes or until golden brown take scones out of oven and cool on a cooling rack.
Mix powdered sugar and orange juice, orange extract, fresh orange zest together in a small bowl until it becomes like a frosting. After scones have cooled, frost the scones and enjoy!

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