Tender, lightly crisp at the edges and dotted with jewel-bright fruit, these cranberry scones are a cozy win for holiday mornings or slow brunches. They strike that just-sweet-enough balance, with a soft crumb that pairs beautifully with coffee or tea. Bonus: they’re easy to make gluten free with buckwheat and oat flours, so everyone gets a seat at the table.
Merry Cranberry Scones
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 9 scones
Calories 262 kcal
Ingredients
Dry
- 2 cups all-purpose baking flour to make gluten free: 1-½ cups buckwheat flour + ½ cup oat flour
- 2 tsp. baking powder
- 1 Tbsp. whole psyllium husks
- 1/4 tsp. sea salt
Wet
- 1/2 cup coconut oil
- 1/2 cup oat milk or milk of choice
- 1/2 cup organic sugar
- 3 Tbsp. water
- 1/2 cup cranberries fresh or frozen
Instructions
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Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
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In medium mixing bowl, combine dry ingredients, then stir in remaining ingredients and mix together.
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Measure approximately 1/3 cup batter per scone. Shape into biscuit size and place on parchment-lined baking sheet.
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Bake 15 minutes until cooked through. Cool on rack.
Recipe Notes
Scoop up everything you need for this recipe (and a little extra joy) at Vitacost.
Nutrition Facts
Merry Cranberry Scones
Amount Per Serving (1 scone)
Calories 262
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 10g50%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Sodium 61mg3%
Potassium 152mg4%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 12g13%
Protein 3g6%
Vitamin A 31IU1%
Vitamin C 1mg1%
Calcium 77mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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