Lemon Cranberry Scones

This scone recipe uses the (Gluten-Free) All-Purpose Baking Mix by Cloud 9 that can be purchased at Costco.  I would assume that other gluten-free cup-for-cup flour replacement mixes would work just as well in this recipe.

Ingredients

1 cup butter, softened

2/3 cup coconut palm sugar

3 large eggs

1 teaspoon vanilla extract

2 cups gluten-free all-purpose baking mix

2 teaspoons baking powder

grated lemon zest from 1 lemon

1/2 cup dried cranberries

Directions

1.  Preheat the oven to 350 degrees.  Line a cookie sheet with parchment paper.

2.  In a large bowl, beat together the butter and sugar.  Add the eggs one at a time, beating after each addition.  Beat in the vanilla.  

3.  Add the all-purpose baking mix and baking powder, and stir to combine.  Add the lemon zest and dried cranberries, stirring until well incorporated.

4.  Place the mound of dough in the middle of the parchment paper on the cookie sheet.  Flatten into a  large round circle.  Use a pizza wheel to slice the dough into 8 equal wedges.  Bake the scones together in the middle of the cookie sheet (don't move them).  Bake until the scones are firm and golden - roughly 30-32 minutes.

5.  Cool the scones for 15-20 minutes before adding the glaze (optional).

Lemon Vanilla Glaze 

This glaze recipe is free of refined sugar and based on a recipe from The Urban Poser website.

1/3 cup coconut butter (such as Artisana)

1 tablespoon coconut oil

2 tablespoons honey or agave

2 tablespoons lemon juice

1 teaspoon vanilla

3-5 drops of vanilla liquid stevia

Warm the above ingredients in a small saucepan over low heat until combined and thickened slightly. Spoon onto each scone and spread with a butter knife.