Gluten-Free, Egg-Free White Chocolate Cranberry Scones

Egg-free white chocolate and cranberry scones

White Chocolate and Cranberry Scones (Egg-Free)

When we started Inspiration Bakery and Mixes, we took a different approach to creating our baking mixes and pizza crusts. We started with wheat recipes from our family treasure trove and created gluten-free recipes because "tastes-as-good-as-gluten" is the standard we wanted to achieve.
Founder Debbie's old family recipes were a great source...how they cooked pastries without eggs and when they used apple cider vinegar even back in the early 1900s. These things gave us a path to re-create favorite recipes, now in delicious gluten-free form.
Unlike some old family favorites, this particular recipe inspired Debbie when she was watching a cooking show. It looked so good that she just had to make it gluten-free.
And it worked! You will not be disappointed when you make White Chocolate & Cranberry Scones (egg-free) and they can be made dairy-free, too, by using the substitutions listed. You can even find dairy-free white chocolate melting chips online if you'd like to use those.
Prep Time 20 mins
Cook Time 11 mins
Time to cool and glaze scones 2 hrs 5 mins
Total Time 2 hrs 36 mins
Course Breakfast
Cuisine British
Servings 8

Equipment

  • Bowls (2)
  • Dry Measuring Cups and Spoons
  • Liquid Measuring Cup
  • Whisk
  • Grater (fine for lemon zest)
  • Cheese Grater (for butter)
  • Spoon or Spatula
  • Knife or Biscuit Cutter
  • Parchment Paper
  • Baking Sheet (or scone pan)
  • Double Boiler (or two pans with one that can nest inside the other)

Ingredients
  

Egg Free White Chocolate & Cranberry Scones

  • 2 Cups Inspiration Bakery & Mixes All-Purpose Baking Mix
  • 1/3 Cup Granulated Sugar
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Freshly Grated Lemon Zest
  • 1/2 Cup Butter or Margarine, refrigerated or frozen
  • 1/2 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Almond Extract
  • 3/4 Cup Heavy Whipping Cream or Canned Coconut Milk
  • 3/4 Cup Sweetened Dried Cranberries, coarsely chopped
  • 1 1/4 Cups Gluten-Free White Baking Chips
  • 2 Teaspoons Shortening
  • 1/4 Cup Tapioca Flour for working the dough

Instructions
 

  • Making Scones
  • In a bowl, whisk together the baking mix, sugar, baking powder, and lemon zest.
  • Use a cheese grater to cut in butter until mixture is coarse crumbs. As you grate, gently cover the grated butter with the flour mixture.
  • In a separate bowl, combine whipping cream, vanilla and almond extract together. Pour into dry mixture and stir until dough holds together.
  • Stir in cranberries and ¾ cup white baking chips (reserve the rest for the glaze). Place dough onto a lightly tapioca-floured surface and gently knead about 5 times until the dough is smooth.
  • Gently shape dough into a square about ¾ inch thick. Then cut into 8 triangles. You can also use a biscuit cutter for traditional scones. Place on a parchment-covered baking sheet. If you use a baking pan made for scones, they come out perfect every time. You will not need to grease the pan.
  • Bake for 9-11 minutes until golden brown around the edges. Remove from oven and let cool completely. They may appear a little doughy, but they will be completely cooked once they cool.

White Chocolate Glaze

  • Combine remaining ½ cup baking chips and shortening in a double boiler to melt the chocolate, stirring until fully melted. Drizzle scones with melted white chocolate and serve.
Keyword cranberry, Egg-Free, Gluten-free, scones, white chocolate

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