Gluten-Free Cranberry Ginger Scones
Ingredients
- 3½ cups gluten-free flour (Chef suggests Cup4Cup brand, made from ancient grains; whole oats, millet and cassava flours. She also suggests Bob’s Red Mill baking flour will do in a pinch.)
- ½ cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 8 ounces unsalted high-fat butter (Chef recommends Kerrygold or European-style butter), softened
- ½ cup crystallized ginger diced small (available at Guido’s in G.B. and Pittsfield)
- 2 cups fresh frozen whole cranberries
- 1 cup heavy cream
TOPPING:
- 1 cup granulated sugar
- 1 cup water
- 2 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F.
- Combine flour, sugar, baking powder and soda, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on stir until combined.
- Add softened butter and mix on low until the mixture is crumbly and starts to come together into dough.
- Add heavy cream and mix until just combined.
- Add ginger and cranberries and mix until evenly distributed throughout the dough.
- Roll out on a gluten-free-floured surface until about 1 inch thick; cut out with a 4-inch round cookie cutter (a glass works too) or into your desired shape. Transfer scones to a baking sheet lined with parchment or a Silpat and chill for 1 hour.
GLAZE TOPPING:
- While the dough chills, make vanilla simple syrup by combining sugar and water in a saucepan and boiling until all the sugar is dissolved and the mixture thickens slightly, stirring as needed. Add the vanilla once the syrup is off the heat.
- Brush the chilled scones with the syrup and bake them at 375° for about 30 minutes, or until they are golden brown.
Notes
Not concerned about gluten? Here’s how to make this recipe with a full dose of it:
Chill the butter instead of softening it and chop it into 1-inch cubes. Using all-purpose flour instead of the gluten-free option, combine all dry ingredients with cubed butter in a mixer fitted with the paddle attachment and mix on low until the butter is the size of peas. Then add the cream, cranberries and ginger and mix until combined. Follow the rest of the instructions as written, and enjoy!
