GLUTEN-FREE CRANBERRY MANDARIN SCONES
These drop scones are super delicious, easy to make, and a great vehicle for all of the fresh cranberries this time of year.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Pan spray
- Mixing bowl
- Kitchen scale
- Measuring cup
- Measuring spoon
- Fork
- Wooden spoon
- Chef's knife
- Grater
- Cooling rack
- Whisk
- Ice cream scoop
Ingredients
- 259 grams gluten-free flour blend (with xanthan added)
- 58 grams (about 1/2 cup*) certified gluten-free oat flour
- 123 grams (1/2 cup) granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon pink salt
- 3/4 cup soy or almond milk
- 1/4 cup canola or safflower oil
- 1 teaspoon vanilla paste or extract (I use Nielsen-Massey)
- Grated zest of 1 Mandarin orange or tangerine
- 2 cups fresh cranberries
- Granulated sugar, for sprinkling
- 1 cup powdered sugar
- 2 tablespoons Mandarin orange juice (use Mandarin orange from zest)
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