Gluten-free, Dairy Free Cranberry Scones
Closely Adapted from King Arthur Flour
Recipe type: baked goods, breakfast, brunch, dessert
Serves: 8 scones
  • 1¾ cups King Arthur gluten-free multi-purpose flour (or other multi purpose gf flour mix)
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon xanthan gum
  • ½ teaspoon salt
  • ½ cup coconut oil
  • ¾ cup dried cranberries, cherries, or other dried fruit
  • 2 large eggs
  • ⅓ cup cold plain almond milk
  • 1 teaspoon vanilla extract
  1. Preheat oven to 400˚F. Grease a baking sheet with coconut oil or line with parchment paper.
  2. In a bowl, whisk together the flour, sugar, baking powder, xanthan gum, and salt. Add the coconut oil and work it in with your hands or a pastry cutter until crumbly. Stir in the dried fruit.
  3. In a separate bowl, whisk together the eggs, milk and vanilla until frothy. Add the wet ingredients to the dry ingredients and stir together until completely combined.
  4. Drop the dough by the ⅓ cupful onto the prepared baking sheet. Allow the scones to rest for 15 minutes.
  5. Bake for 15 to 20 minutes, or until golden brown. Allow to cool for about 5 minutes before serving.
Recipe by Spoon With Me at