Tender, lightly crisp at the edges and dotted with jewel-bright fruit, these cranberry scones are a cozy win for holiday mornings or slow brunches. They strike that just-sweet-enough balance, with a soft crumb that pairs beautifully with coffee or tea. Bonus: they’re easy to make gluten free with buckwheat and oat flours, so everyone gets a seat at the table.
Merry Cranberry Scones
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Ingredients
Dry
- 2 cups all-purpose baking flour to make gluten free: 1-½ cups buckwheat flour + ½ cup oat flour
- 2 tsp. baking powder
- 1 Tbsp. whole psyllium husks
- 1/4 tsp. sea salt
Wet
- 1/2 cup coconut oil
- 1/2 cup oat milk or milk of choice
- 1/2 cup organic sugar
- 3 Tbsp. water
- 1/2 cup cranberries fresh or frozen
Instructions
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Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
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In medium mixing bowl, combine dry ingredients, then stir in remaining ingredients and mix together.
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Measure approximately 1/3 cup batter per scone. Shape into biscuit size and place on parchment-lined baking sheet.
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Bake 15 minutes until cooked through. Cool on rack.
Notes
Nutrition
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