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Gluten-Free Peppermint Cranberry Scones

Gluten-Free Peppermint Cranberry Scones

Delicious Gluten-Free Peppermint Cranberry Scones are simple and easy to make. They are the perfect breakfast or dessert for the holiday season and drizzled with a scrumptious white chocolate peppermint drizzle.
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Prep Time 20 minutes
Cook Time 25 minutes
Chill Time 20 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Dessert
Servings 17

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!