Cranberry orange scone on plate.

Gluten-Free Cranberry Orange Scones

These sweet and zesty gluten-free scones use millet flour, white rice four and tapioca starch instead of traditional wheat flour.

Makes 8 scones


  • 2/3 cup millet flour
  • 2/3 cup white rice flour
  • 2/3 cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1 cup cold, unsalted butter (1 stick)
  • 3⁄4 cup Craisins®
  • Zest from one orange
  • 1⁄2 cup sour cream
  • 1 large egg


  • 1 cup powdered sugar
  • Juice from one large orange
  • Zest from one large orange


  • Preheat oven to 400°F.
  • In a large bowl, whisk together all dry ingredients. Using a pastry blender, cut the cold butter into the dry ingredients. Mix in zest and craisins.
  • In a separate bowl, stir together the sour cream and egg until creamy. Stir this mixture into the flour mixture using a fork or spoon and form a large ball of dough. Flour a flat surface or cutting board. Pat the ball into a disk, about 3⁄4 – 1 inch high.
  • Line a cookie sheet with parchment paper. Use a pizza cutter to make 8 wedges of equal size and place wedges on the cookie sheet a few inches apart. Bake for 15 minutes or until tops are golden brown. Allow scones to cool and then start the glaze.
  • Whisk together powdered sugar, orange juice, and zest. If glaze is too thick, add more orange juice. Drizzle the glaze over the scones.

Adjusted for 5,000 feet—will work from 3,500 -6,500 feet.

Nutrition facts (serving size 1 scone): Calories 400, Calories from fat 130, Total Fat 15g, Saturated Fat 9g, Cholesterol 65mg, Sodium 270mg, Total Carbohydrate 63g, Dietary Fiber 3g, Sugars 34g, Protein 3g.

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