For the best Gluten-Free Peppermint Cranberry Scones, try this recipe right here. They are so easy to make, low in sugar, and can be modified dairy-free. Did I mention they are drizzled with a delicious peppermint white chocolate?
Do you want to hear something funny? I used to be the worst baker on the planet. Seriously, ask any member of my family and they will tell you…No holiday recipe ever turned out, no cake ever tasted good, and always very salty cookies. But now, I am all about baking lately and even though I’m not the best in the world, I do have some pretty damn good recipes.
These Gluten-Free Peppermint Cranberry Scones are a holiday treat I finally managed to nail without it tasting yucky. SCORE! They are so perfect for winter or the holidays for breakfast or even dessert.
Made with Bob’s Redmill 1:1 Gluten-Free Baking Flour, these taste amazing. Here are some of the ingredients you’l find in here:
Ingredients & Variations:
- GF Baking mix. As mentioned above, the Bobs Redmill baking mix is amazing for this dish. Now, I am sure you can do this with almond flout and maybe coconut flour, but I haven’t tried to make them paleo just yet.
- Peppermint extract: To make this a little more festive, I added a little peppermint extract into the batter as well as the white chocolate drizzle.
- Dried Cranberries: Again, with Christmas coming up, I wanted these to be festive and by doing so, dried cranberries were calling my name. Mix that with the peppermint extract and BAM! Amazing.
- Lemon: I wanted there to be a little citrus zing to this so I added some lemon zest and a little lemon juice. Very subtle but it sure brightens thee beauties up.
- Monk fruit sweetener: to make these low in glycemic, I chose to use monk fruit to sweeten these up but you can certainly use cane sugar. I haven’t tested them with maple syrup just yet but plan to do so.
- White Chocolate: I used Lily’s white chocolate chips. There are no extra added sugars which are great for those who need to watch their sugar intake. To keep this dairy-free though, feel free to mix powdered sugar with lemon juice or use monk fruit powdered sugar for low glycemic.
- Butter: I used regular organic butter for this but if you wanted to keep this dairy-free, use vegan butter sticks for this.
- Creamer: I kept the creamer dairy-free by using Nutpods original creamer. Nut you can use heavy cream or buttermilk in its place if you’re ok with all the dairy.
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How to make these Gluten-Free Peppermint Cranberry Scones
I like to whisk the lemon zest right in with the dry ingredients.
For the wet ingredients: mix the eggs, vanilla
If you have a pastry blender
When adding the wet ingredients to the dry ingredients, you want to add a little at a time and gently fold them together.
Then, you will fold the cranberries in using a rubber spatula. Do not knead the dough. Just gather and pat to form a ball. Split the big dough ball into two, and create two round disks.
Transfer the two disks onto a parchment paper-lined baking sheet and freeze for 20 minutes. Remove and slice into 6 wedges. Then bake for 25-30 minutes.
While the scones are baking, mix all the peppermint white chocolate drizzle together and melt. Drizzle on cooked and cooled scones and top with crushed peppermint.
Recipe Notes: transfer the cooked scones to a cooling rack to prevent them from getting mushy.
*Freezing the scones before baking helps allows the butter to firm back up for a more crumbly exterior.
*Pre-baked scones can be stored in the refrigerator for 24 hours or frozen 2-3 months.
*Bake frozen scones without having to defrost. You may need to bake a few additional minutes.
Related Blog Post:
- Apple Butternut Squash Muffins with Cinnamon Streusel
- Baked Paleo Apple Cider Donuts
- Sweet Potato Chai Muffins
- Vegan Almond Banana Bread
Gluten-Free Peppermint Cranberry Scones
Ingredients
- 2.5 cups Bob’s Redmill 1:1 Gluten-Free Baking Flour
- 1/2 cup monk fruit sweetener or cane sugar
- 1/2 cup butter cold and cubed
- 2 eggs
- 1/2 cup dairy-free creamer I like Nutpods Original Creamer OR buttermilk
- 1 lemon zested
- 1/2 lemon juiced
- 1 tbsp baking powder
- 1/2 tsp vanilla extract
- 1 tsp peppermint extract
- 1/2 tsp sea salt
- 1 cup dried cranberries no sugar added if possible
- 1 crushed candy cane for topping optional
- White Chocolate Drizzle
- 3/4 cup white chocolate chips I like Lily’s because it has no sugar added
- 2 tbsp coconut oil
- 1/2 tsp peppermint extract
Instructions
- In a large bowl, add in the flour, sugar/sweetener, baking powder, lemon zest, and salt and whisk.
- Add in the cubed and cold butter. Using a pastry cutter or two knives, cut the butter into the flour until they become somewhat crumbly like the size of peas. It won’t all be completely crumbly.
- In a small bowl, whisk together the eggs, creamer, lemon juice, vanilla extract, peppermint extract.
- Add half of the egg mixture into the flour. Using a rubber spatula, mix together. Then add the remaining egg mixture and mix again. Be careful NOT TO OVERMIX. It will NOT be smooth. It should look somewhat crumbly and see chucks if butter.
- Gently fold in the dried cranberries and mix and fold.
- Lightly flour the surface and pour the batter on top. Split the batter into two 3"-4" disks. DO NOT knead the dough. You want it to look rough for scone texture.
- Transfer both disks to a parchment paper-lined baking sheet and freeze for about 20 minutes.
- Preheat oven t0 350.
- Remove dough and cut into 6 pie-shaped wedges and return to the freezer until the oven is ready for baking.
- Making sure to leave enough room in between each other so they don’t stick together, bake them for about 25-30 minutes
- Once finished, transfer them to a wired rack to prevent them from getting mushy.
- Meanwhile, make the white chocolate drizzle...
- Fill a small saucepan with water and add a glass bowl right on top making sure the water doesn't touch the bottom of the bowl.
- Add all the White Chocolate Drizzle ingredients and melt until smooth.
- Using a small whisk, dip into the chocolate and drizzle over the scones.
- Sprinkle crushed candy cane and enjoy!
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