Gluten-Free Orange Cranberry Scones

Gluten-free orange cranberry scones bring the warmth of traditional baking to your low FODMAP lifestyle without triggering digestive discomfort. These IBS friendly scones combine bright citrus flavour with sweet cranberries in a tender, flaky texture that rivals any conventional recipe. You’ll need about 45 minutes total, including 25 minutes of baking time. This recipe suits beginners who can measure ingredients and work with basic baking techniques. Essential tools include mixing bowls, a pastry cutter or fork, a baking sheet, and measuring cups. By the end, you’ll have fresh gluten-free scones that satisfy your cravings whilst respecting your digestive needs.

Jump to the recipe

Why these orange cranberry scones work for IBS

These gluten-free orange cranberry scones address multiple digestive sensitivities whilst delivering exceptional flavour. The recipe uses a carefully selected gluten-free flour blend that creates the proper structure without wheat, which many IBS sufferers find difficult to digest. We’ve chosen ingredients that stay within low FODMAP serving sizes, ensuring you can enjoy these scones without worry.

The orange zest adds bright flavour without exceeding safe citrus portions for sensitive digestion. Dried cranberries replace high FODMAP fruits and provide natural sweetness alongside a pleasant tartness. Cold butter creates flaky layers through a process that works beautifully with gluten-free flour. The result is a scone that tastes indulgent whilst remaining gentle on your digestive system.

Key substitutions make these scones truly gut-friendly. Standard wheat flour is replaced with a rice-based or all-purpose gluten-free blend. Regular milk can be swapped for lactose-free milk or a low FODMAP plant-based alternative. These modifications don’t compromise texture or taste, they simply make the recipe accessible to those managing IBS symptoms through diet.

Gather your ingredients and tools

For the dry ingredients, you’ll need 280g gluten-free all-purpose flour blend (ensure it contains xanthan gum), 60g granulated sugar, 2 teaspoons baking powder, and half a teaspoon of salt. Choose a flour blend specifically designed for baking, as these contain the right balance of starches and binders. Bob’s Red Mill or King Arthur gluten-free blends work well.

For the wet ingredients and add-ins, gather 85g cold unsalted butter (or dairy-free alternative), 120ml lactose-free milk or almond milk, 1 large egg, 2 tablespoons fresh orange zest (about 1 medium orange), and 80g dried cranberries. Verify your cranberries contain no added high FODMAP sweeteners like honey or apple juice.

Essential baking tools include two large mixing bowls, measuring cups and spoons, a fine grater or zester, a pastry cutter or two forks, a baking sheet, parchment paper, and a sharp knife or bench scraper. Having everything ready before you start prevents the butter from warming up too much during preparation.

Substitution options allow for additional dietary needs. Replace butter with cold coconut oil for dairy-free scones. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of chicken eggs. Swap dried cranberries for chocolate chips if preferred, ensuring they’re low FODMAP certified. These modifications maintain the recipe’s digestive friendliness.

Mix the dry ingredients properly

Place your gluten-free flour blend in a large mixing bowl. Add the sugar, baking powder, and salt directly on top. Use a whisk to combine these dry ingredients thoroughly for at least 30 seconds. This step ensures the leavening agents distribute evenly throughout the flour, which is particularly important in gluten-free baking where proper rise can be challenging.

Gluten-free flour blends sometimes contain lumps or clumps from storage. Break these up completely as you whisk. The mixture should look uniform with no visible streaks of baking powder or pockets of unmixed flour. Proper distribution of the baking powder creates even rise and prevents some scones from being flat whilst others puff up too much.

Check that your flour blend contains xanthan gum or guar gum. These binders replace the structure that gluten normally provides. If your blend doesn’t include a binder, add half a teaspoon of xanthan gum to the dry mixture. Without this component, your scones may crumble apart rather than hold together properly.

Incorporate butter and create the crumb

Cut your cold butter into small cubes, roughly 1cm each. Add these cubes to your dry ingredients immediately so they stay cold. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour mixture. Press and cut the butter rather than stirring it. This process should take 3 to 4 minutes.

You’re aiming for a texture that resembles coarse breadcrumbs with some slightly larger butter pieces about the size of small peas. These butter chunks create flaky layers when they melt during baking. The mixture should hold together when you squeeze a small amount in your palm, then crumble apart when you open your hand.

Keep everything cold throughout this process. If your kitchen is warm or your hands are heating the mixture too much, pop the bowl in the fridge for 5 minutes. Cold butter is essential for tender, flaky gluten-free scones. Warm butter blends too smoothly into the flour and creates dense, heavy results instead of light, layered texture.

For easier handling, use a food processor with brief pulses. Add the cubed butter to the dry ingredients in the processor bowl. Pulse 8 to 10 times, checking the texture between pulses. Stop when you see the coarse crumb texture. Don’t over-process or you’ll create a paste rather than distinct butter pieces.

Add orange zest, cranberries, and wet ingredients

Grate the orange zest using the fine side of your grater, being careful to only remove the bright orange outer layer. The white pith underneath tastes bitter and should be avoided. Add the zest to your butter and flour mixture along with the dried cranberries. Toss everything together gently with a fork to distribute the add-ins evenly.

In a separate small bowl, whisk together the cold milk and egg until well combined. Pour this liquid mixture over your dry ingredients. Use a fork or spatula to fold everything together with gentle strokes. The dough will look shaggy and slightly dry at this stage, which is normal for gluten-free scone dough.

Mix only until the ingredients come together. Gluten-free dough doesn’t develop toughness from overmixing like wheat-based dough does, but excessive stirring can break down the butter pieces you worked to create. Stop mixing when you no longer see dry flour pockets. Some craggly texture is fine and actually desirable.

Check the dough consistency by pressing a small amount together. It should hold its shape without being sticky or wet. If the mixture seems too dry and won’t hold together at all, add an extra tablespoon of milk. If it’s too sticky to handle, sprinkle in another tablespoon of gluten-free flour. These small adjustments account for humidity differences and flour brand variations.

Shape, cut, and prepare scones for baking

Turn your dough out onto a piece of parchment paper lightly dusted with gluten-free flour. Gently press it together into a cohesive mass. Pat or roll the dough into a circle about 2cm thick and 20cm in diameter. Gluten-free dough is more delicate than wheat dough, so handle it gently and avoid excessive manipulation.

Cut the circle into 8 equal wedges using a sharp knife or bench scraper. Press straight down rather than dragging the knife through the dough. Clean cuts help the scones rise evenly. Alternatively, use a round biscuit cutter to create individual circular scones, re-pressing scraps gently to cut additional pieces.

Transfer the shaped scones to a baking sheet lined with parchment paper, spacing them about 5cm apart. This spacing allows air to circulate and creates evenly browned edges. For a golden finish, brush the tops lightly with a bit of milk or beaten egg. Sprinkle with coarse sugar if you want a sweet, crunchy top.

For drop scones (an easier method), skip the shaping entirely. Use an ice cream scoop or large spoon to portion the dough directly onto your prepared baking sheet. These rustic-style scones bake up just as delicious with less handling of the delicate gluten-free dough.

Bake to golden perfection

Preheat your oven to 200°C (180°C fan). Place the baking sheet on the middle rack for even heat distribution. Bake for 18 to 22 minutes, checking at the 18-minute mark. Properly baked scones show golden brown edges and tops with a slightly lighter centre. The bottoms should be golden but not dark brown.

Test for doneness by gently pressing the top of a scone. It should feel firm and spring back slightly rather than leaving an indentation. You can also insert a toothpick into the centre of the thickest scone. It should come out clean or with just a few dry crumbs attached, not wet batter.

Remove the scones from the oven when done and let them cool on the baking sheet for 5 minutes. This brief resting period allows the structure to set properly. Transfer the scones to a wire cooling rack after 5 minutes to prevent soggy bottoms from trapped steam. They’re delicious served warm or at room temperature.

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag. They’ll keep for up to 3 months. Reheat frozen scones in a 160°C oven for 10 minutes until warmed through.

Troubleshoot common scone-making issues

Dry or crumbly scones usually result from too much flour or not enough liquid. Gluten-free flours absorb moisture differently than wheat flour. Next time, add liquid gradually and check the dough consistency before baking. Your mixed dough should hold together when pressed but not feel wet or sticky.

Flat scones that don’t rise often happen when the baking powder is old or the butter was too warm. Check the expiration date on your baking powder and test it by mixing a teaspoon with hot water (it should bubble vigorously). Keep your butter cold and work quickly to maintain those essential butter pieces that create lift.

Dough that’s too sticky makes shaping difficult. Dust your work surface and hands with more gluten-free flour. You can also chill the dough for 15 minutes before shaping. Some gluten-free flour blends are naturally stickier than others. Adding an extra 2 tablespoons of flour to the initial mixture can help if you consistently experience this issue.

Uneven baking with some scones darker than others suggests hot spots in your oven or inconsistent scone sizes. Rotate your baking sheet halfway through the baking time. Cut or portion your scones as evenly as possible so they all finish baking at the same time. An oven thermometer helps verify your actual oven temperature matches the setting.

Gluten-free baking presents unique challenges because these flours lack the stretchy protein network that wheat provides. The dough won’t look or feel like traditional scone dough, so don’t worry if it seems different. Trust the process and handle the dough gently. With practice, you’ll develop a feel for the right consistency and technique.