Gluten and Dairy Free Cranberry-Orange Pecan Scones

Paprika wanted to make scones today.  Dairy free scones.  What we thought was going to be simple, ended up a true search through several cookbooks.  We ended up winging it, but based our recipe on one from the book Gluten-Free Made Simple by Carol Field Dahlstrom.  This is a great book by the way!  It it formatted beautifully and the instructions include pictures!  Awesome.

Cranberry-Orange Pecan Scones

2 cups Mama's Gluten Free Flour

2 Tbsp sugar

1 Tbsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 Tbsp grated orange peel

1/2 cup Earth Balance butter, cut up

1 cup dried cranberries

1/2 cup chopped pecans

2/3 cup vanilla soy milk

Preheat the oven to 425 degrees.  Grease a cookie sheet.

In a large bowl mix the flour, sugar, baking powder, baking soda, salt, and orange peel.  Mix thoroughly.

Cut the butter into the mixture using a pastry blender until the mixture becomes crumbly and resembles small peas.  Add the cranberries and pecans.  Mix together and add the milk, stirring until it is just moistened.  Turn onto a floured surface.  Kneed 5-6 times.



Pat into a circle.  Cut into 8 wedges.  Place 1 inch apart on the prepared cookie sheet.  Bake about 15 minutes or until golden brown.

We had ours with coffee or tea and a little or maybe a lot of whipped cream.  I use Soyatoo Soy Whip.  The scones were yummy!  A bit crumbly, but delicious.