White Chocolate Cranberry Scones (Gluten-Free & Vegan option) ©

White chocolate cranberry scones are a delightful treat that harmonizes sweetness and tartness flawlessly. The blend of creamy white chocolate and tangy cranberries creates a captivating flavor combination. Crafted with precision and made with Inspiration Baking-All Purpose Flour Blend, these scones offer a tender crumb with crisp edges, embodying the perfect texture. With each bite, the scones showcase the magic of marrying convenience and quality, resulting in a truly satisfying culinary experience.

This flour blend will also makes other delicious recipes! Check out our recipes! Or if you like baking along with a video, watch our baking videos!

SERVINGS: 6-8

PREP TIME: 20 MIN

COOK TIME: 10 MIN

COOL TIME: 20 MIN

TOTAL TIME: 50 MIN

INGREDIENTS

Scones

• 1 Cup + 2 Tablespoons Inspiration Baking-All Purpose Flour Blend

• 3 tablespoons granulated sugar

• 2 Teaspoons Baking Powder double-acting

• 1 Teaspoon xanthan gum

• 1/2 Teaspoon freshly grated Lemon Zest

• Egg re-placer equal to 1 egg (I use EnerG. Don't use flaxseed)

• 1/4 cup butter or margarine

• 6 Tablespoons Dried Cranberries, coarsely chopped

• 1/2 Cup gluten free White Baking Chips

• 1/2 Teaspoon Vanilla Extract

• 1/4 Teaspoon Almond Extract

• 6 tablespoons heavy whipping cream or coconut milk in the can

Glaze

• 2 Teaspoons Coconut Oil or Shortening (I use palm oil shortening)

• 1/4 Cup White Baking Chips

Preparation

• Tapioca flour/starch to pat out the dough

DIRECTIONS

Making Scones

1. Preheat oven to 400°F. Get your baking sheet ready by greasing or lining the pan with parchment paper. You can also use a greased scone pan.

2. In a bowl, whisk together the Inspiration Baking-All Purpose Flour Blend, sugar, double-acting baking powder and xanthan gum. Then stir in the lemon zest.

3. Cut the butter into the dry ingredients with a pastry cutter until mixture is coarse crumbs.

4. Add in your chopped cranberries and white baking chips to your dry butter mixture and stir together.

5. In a separate bowl, combine heavy whipping cream or canned coconut milk, egg replacer (follow directions), vanilla and almond extracts. Mix thoroughly.

6. Pour your wet mixture on top of your dry mixture. Stir until dough holds together. Don't over mix.

7. Place dough on a lightly tapioca flour/starch floured surface. Turn once.

8. Pat dough into a square about 7x7-inches and 3/4 inch thick. Then cut into triangles. Place them on a parchment-covered baking sheet or greased baking sheet.

9. Bake for 15-17 minutes until golden brown around the edges. Remove from oven to a cooling rack keeping the scones on the pan. They may appear a little doughy, but they will be cooked by the time you prepare the glaze.

White Chocolate Glaze

1. Place 1/4 cup white baking chips and shortening in a double boiler and slowly melt. Drizzle scones with the melted baking chips after the scones have cooled.

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NOTES:

• The glaze can also be melted in a microwave. Follow directions on the white baking chip bag.

• Don't over mix the dough.

• You can use a whole egg if you do not need to use an egg replacer.

• You can re-heat the scones before serving, placing the glaze on after warming.

• Follow directions for making the egg replacer. Do Not use Flaxseed meal as it has an after taste and also shows specks in the dough.