Gluten Free Cranberry White Chocolate Scones

If you love scones but need them to be gluten free, you’re going to want to save this recipe. These gluten free cranberry white chocolate scones are soft, buttery, and full of flavor.

I know that gluten free baking can sometimes feel hit or miss. Some recipes come out too dry or crumbly, and that’s frustrating. But these scones have a great texture that holds together perfectly.

The cranberries add a nice tartness, and the white chocolate chips balance everything out with a little sweetness. Together they make a really good combo.

You only need a handful of simple ingredients to make these, and the whole process is pretty straightforward. No long wait times, no complicated steps.

They’re great for breakfast, brunch, or just a snack with your afternoon coffee. I think you’ll really enjoy them.

Why You’ll Love This Recipe

Perfect for Gluten Free Baking Beginners – These scones are surprisingly simple to make, even if you’ve never baked gluten free before. Just mix, shape, and bake – no fancy techniques or equipment required.

The Cranberry and White Chocolate Combo Is Incredible – Tart dried cranberries and sweet, creamy white chocolate chips are one of those flavor pairings that just works perfectly every time. Every bite gives you that sweet-and-tart balance that makes these scones seriously addictive.

They Taste Like Bakery Scones – A lot of gluten free baked goods can taste dry or crumbly, but these scones come out buttery, tender, and rich thanks to the cold butter and heavy cream. Nobody will guess they are gluten free unless you tell them.

Great for the Holiday Season – Cranberry and white chocolate just screams fall and winter vibes. These scones are perfect for Thanksgiving brunch, Christmas morning, or any cozy weekend when you want something festive and homemade.

Ingredients

• 2.5 cups Gluten Free All-Purpose Flour
• 1/3 cup Granulated Sugar
• 1 tbsp Baking Powder
• 1/2 tsp Salt
• 1/2 cup Cold Unsalted Butter
• 1/2 cup Heavy Cream
• 1 large Egg
• 1 tsp Vanilla Extract
• 1 cup Dried Cranberries
• 1/2 cup White Chocolate Chips

How to Make

Step 1

Preheat oven to 400F and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the gluten free all-purpose flour, granulated sugar, baking powder, and salt.

Step 3

Grate the cold unsalted butter directly into the flour mixture, using your hands to quickly toss the mixture until it resembles coarse meal.

Step 4

In a small bowl, whisk the heavy cream, egg, and vanilla extract. Pour this into the dry ingredients and stir gently until just combined.

Step 5

Fold in the dried cranberries and white chocolate chips. Turn the crumbly dough out onto a lightly floured surface and pat it into an 8-inch circle.

Step 6

Cut the circle into 8 even wedges with a sharp knife and transfer them to the prepared baking sheet, leaving space between each scone.

Step 7

Bake for 15-18 minutes until golden brown on top. Let cool slightly on a wire rack before enjoying.

Helpful Tips

Keep the Butter Really Cold

The butter needs to be cold the entire time you’re working with it. Take it straight from the fridge right before you grate it into the flour. If the butter warms up and gets soft, your scones will spread out flat in the oven instead of rising up tall and flaky.

A good trick is to pop the butter in the freezer for about 10-15 minutes before you start. Frozen butter is actually easier to grate too, so it works out perfectly.

Once you grate the butter into the flour, toss it quickly with your hands so each little shred gets coated. Don’t squeeze or press it together. You want those small cold butter pieces to stay intact because they’re what creates the flaky layers when the scones bake.

Use a Good Gluten Free Flour Blend

Not all gluten free all-purpose flours are the same. You want one that already has xanthan gum in the ingredients list. Xanthan gum acts as the “glue” that replaces gluten and helps hold the scones together so they don’t crumble apart.

If your flour blend doesn’t include xanthan gum, add about half a teaspoon to the dry ingredients. Without it, the dough won’t bind properly and your scones will be dry and fall apart when you pick them up.

Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure are two popular options that already contain xanthan gum and work well in this recipe.

Don’t Overwork the Dough

When you pour the wet ingredients into the dry mixture, stir gently and stop as soon as everything is just barely combined. The dough will still look a little crumbly and rough, and that’s exactly what you want. If you keep mixing to try and make it smooth, your scones will turn out dense and tough.

When you turn it out onto the surface to pat it into a circle, use a light touch. Press the dough together just enough so it holds its shape. Think of it more like gently pushing the dough into place rather than kneading it like bread.

You Might Also Like

• Gluten Free Blueberry Muffins
• Gluten Free Cinnamon Sugar Donut Muffins
• Gluten Free Maple Pumpkin Bread
• Gluten Free Traditional Soda Bread
• Gluten Free White Chocolate Macadamia Nut Cookies

Frequently Asked Questions

Can I use fresh cranberries instead of dried?

Fresh cranberries can be used, but they are much more tart and juicy than dried ones, which will change the flavor and texture of your scones. If you go this route, toss them in a little sugar first to balance out the tartness.

Keep in mind that fresh cranberries release moisture as they bake, so your scones may turn out slightly softer. Frozen cranberries work too – just don’t thaw them before mixing them into the dough.