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Gluten-Free Cranberry Almond Scones

When hosting a holiday traditions and tea party, the most important thing is to enjoy the company in a calm environment. I like to have a nice herbal holiday tea like gingerbread or cranberry orange that can assist in the soothing environment. My suggestion would be to add a bit of thick cream and some sugar to make it extra enjoyable.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: cranberry and almond scones, cranberry scone recipe, gluten free cranberry and almond scones
Servings: 8 scones
Calories: 263kcal
Author: Chandice Probst

Ingredients

  • 1 bag Pamela's Products scone mix
  • 12 T butter cut into small pieces, chilled
  • 1 C whole milk
  • 1/2 C sugar divided
  • 1 T gluten-free almond extract
  • 1 C fresh whole cranberries
  • 1/4 C almond slices
  • 1 whole egg
  • 1 tsp. milk

Instructions

  • Preheat oven to 400 degrees
  • Using a mixer with paddle or bread attachment, cut butter into dry mix plus 1/4 C sugar until pea size crumbs form
  • Add liquids to incorporate
  • Fold in cranberries
  • On a white rice or GF all purpose flour dusted surface, form the dough into a 1 1/2" disc
  • Using a biscuit cutter, cut out rounds and place them 2" apart on a silicone lined baking sheet
  • Brush each with egg wash (combine egg with 1 tsp. milk in a bowl) then sprinkle with a generous amount of sugar
  • Sprinkle and press almond slices onto each scone as well
  • Bake at 400 degrees for 20 minutes or until tops are golden brown

Nutrition

Calories: 263kcal | Carbohydrates: 16g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 176mg | Potassium: 116mg | Fiber: 1g | Sugar: 15g | Vitamin A: 850IU | Vitamin C: 1.8mg | Calcium: 68mg | Iron: 0.5mg