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Gluten-Free Cranberry Scones with Chai Glaze
5 from 3 votes

Gluten-Free Cranberry Scones with Chai Glaze

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

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

Ingredients

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
  • ground cloves tiny pinch
  • Pinch salt sea salt
Cranberry Scones:
  • 2 cups all-purpose flour gluten-free
  • 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 yogurt whole milk
  • 5 tablespoons coconut oil melted and cooled
  • 1 teaspoon vanilla extract pure

Instructions

Prepare the Chai Glaze:
    Cup of Yum
  1. 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:
  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. Add the yogurt, coconut oil and vanilla extract to a stand mixer and mix just until combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  • online

Nutrition Information

Serving 1Scone Calories 285kcal (14%) Carbohydrates 47g (16%) Protein 2g (4%) Fat 10g (15%) Fiber 3g (12%) Sugar 20g (40%)

Nutrition Facts

Serving: 8 scones

Amount Per Serving

Calories 285

% Daily Value*

Serving 1Scone
Calories 285kcal 14%
Carbohydrates 47g 16%
Protein 2g 4%
Fat 10g 15%
Fiber 3g 12%
Sugar 20g 40%

* Percent Daily Values are based on a 2,000 calorie diet.