Gluten-Free Cranberry Scones with Chai Glaze

Name: Gluten-Free Cranberry Scones with Chai Glaze
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 scones
Ingredients: 2/3 cup coconut cream *; 1 ½ tablespoons pure maple syrup; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cinnamon; ¼ teaspoon ground cardamom; Tiny pinch ground cloves; Pinch sea salt; 2 cups gluten-free all-purpose flour; 2 tsp baking powder; 3/4 cup dried cranberries; ¼ cup coconut sugar; ½ teaspoon salt; ½ teaspoon ground cinnamon; Pinch ground nutmeg; 1 cup whole milk yogurt; 5 tablespoons coconut oil; 1 teaspoon pure vanilla extract

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
8 scones
Calories
285 kcal
Course
Breakfast
Cuisine
American

Gluten-Free Cranberry Scones with Chai Glaze

Tyler Espinosa

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Gluten-Free Cranberry Scones with Chai Glaze are a tasty treat!

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Ingredients

Servings

Chai Glaze:

2/3 cup coconut cream * see note
1 ½ tablespoons pure maple syrup or honey
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
Tiny pinch ground cloves
Pinch sea salt

Cranberry Scones:

2 cups gluten-free all-purpose flour
2 tsp baking powder
3/4 cup dried cranberries
¼ cup coconut sugar
½ teaspoon salt
½ teaspoon ground cinnamon
Pinch ground nutmeg
1 cup whole milk yogurt
5 tablespoons coconut oil melted and cooled
1 teaspoon pure vanilla extract

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Instructions

Prepare the Chai Glaze:

Place 1 (14-ounce) can of full-fat coconut milk in the refrigerator overnight to chill. Open the can and scoop all of the thick white "cream" on the top half of the can into a stand mixer fitted with the whisk attachment (or use a hand mixer). Add the remaining ingredients for the glaze to the mixer and whisk until well-combined and fluffy. Transfer to a sealable container or jar and refrigerate until ready to use.

Prepare the Cranberry Scones:

Preheat the oven to 400 degrees F.
Add the gluten-free flour, baking powder, dried cranberries, coconut sugar, sea salt, cinnamon, and nutmeg to a mixing bowl and stir together to combine.
Add the yogurt, coconut oil and vanilla extract to a stand mixer and mix just until combined.
Leaving the mixer running on medium speed, add the flour mixture until all of it has been combined. Continue mixing until a thick dough forms, and it pulls away from the sides of the mixing bowl.
Remove the dough from the mixing bowl and form it into a disc about 1-1/2 to 2 inches thick (Note: the sides of the disc will want to pull apart/crack - simply push them back together). Note: if preparing this recipe in parts, wrap the disc of dough in plastic wrap and refrigerate until ready to bake.
Cut 8 equal triangles from the dough and arrange on a parchment-lined baking sheet. Bake scones for 18 to 20 minutes, or until golden-brown and crispy.
Allow scones to cool 10 minutes before smearing with chai glaze and topping with more dried cranberries.

Notes

*you can purchase coconut cream in the Asian section of your grocery store, or online, or you can refrigerate a can of full-fat coconut milk to get coconut cream - see instructions above.
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