Ingredients:
- 2 cups gluten-free all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup dried cranberries
- Zest of 1 orange
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions:
Warm the oven up to 400F 200C and put parchment paper on a baking sheet
Mix the sugar, baking powder, salt, and gluten-free flour together in a large bowl
Add the cold cubed butter to the flour mixture
Cut the butter into the flour with your fingers or a pastry cutter until it looks like big crumbs
Add the orange zest and dried cranberries and mix them in
Whisk the eggs, vanilla extract, and Greek yogurt together in a different bowl until everything is well mixed
Add the wet ingredients to the dry ones and mix them together just until they're mixed
Be careful not to mix them too much
Place the dough on a surface that has been lightly dusted with flour
Knead it gently a few times until it comes together
Cut the dough into 8 wedges after rolling it into a circle that's about an inch thick
Leave some space between each scone when you put them on the baking sheet that has been prepared
After the oven is hot, bake the scones for 15 to 18 minutes, or until they are golden brown and fully cooked
Take it out of the oven and set it on a wire rack to cool down
No comments:
Post a Comment