Notes: For the gluten-free flour, use
Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour or the following blend: ½ cup (60g)
Bob’s Red Mill Millet Flour, ¼ cup (30g)
Bob’s Red Mill Tapioca Flour, ¼ cup (30g)
Bob’s Red Mill Brown Rice Flour, and ½ teaspoon
Bob’s Red Mill Xanthan Gum. Regardless of which option you use, make sure to measure it
like this or with a
kitchen scale!
Bob’s Red Mill Whole Wheat Flour or
Bob’s Red Mill All-Purpose Flour may be substituted for the whole wheat pastry flour.
It’s very important that your butter is cold, straight from the fridge. (Freezing it isn’t necessary for this recipe!) With very cold butter, it won’t heat up until you put the scones in the extremely hot oven, and it will create little air pockets and a very tender crumb when it melts.
Honey or
agave may be substituted in place of the pure maple syrup.
Any milk may be substituted for the nonfat milk.
As written, these scones aren’t overly sweet. If you prefer sweeter scones, substitute an additional 1-2 tablespoons of pure maple syrup for an equal amount of orange juice.
To quickly dice fresh cranberries, pop them in a
food processor and pulse a few times! Frozen and thawed cranberries may also be substituted.
If you prefer using dried cranberries… Add them to a microwave-safe bowl, and pour water on top until they’re completely covered. Seal plastic wrap over the top (or place a plate on top!), and microwave the bowl on high for 1 minute. If you let the cranberries sit while mixing together the scone dough, this little trick hydrates them so they’re soft and plump!
In a pinch, coconut oil may be substituted for the butter, but the texture of the scones will be affected. Very cold butter is required to achieve their tender texture, and since coconut oil melts at a much lower temperature, the results will not be the same.
VEGAN VERSION: Use stick-style non-dairy butter in place of the butter, your preferred non-dairy yogurt in place of the Greek yogurt, and non-dairy milk in place of the nonfat milk.
{gluten-free, clean eating, low fat, egg free, vegan option}