These citrusy and warm spice–filled bakes encompass the taste of the holiday season.
Gluten-free Cardamom-Orange Scones
Makes 12
Ingredients
- 3 cups gluten-free all-purpose baking flour*
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon fresh orange zest
- ½ teaspoon ground cardamom
- ¼ teaspoon fine sea salt
- ½ cup cold unsalted butter, cubed
- ¼ cup finely chopped candied orange peel
- 1½ cups plus 1 tablespoon cold heavy whipping cream, divided
- 1 teaspoon orange blossom water
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, orange zest, cardamom, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in orange peel.
- In a small bowl, whisk together 1½ cups cream and orange blossom water. Add to flour mixture, stirring until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If dough won’t come together, add more cream, 1 tablespoon at a time, until it does.)
- Turn out dough onto a lightly floured* surface, and knead gently until smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2-inch round cutter dipped in flour*, cut as many scones as possible from dough without twisting cutter, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Freeze scones for at least 20 minutes.
- Brush tops of scones with remaining 1 tablespoon cream.
- Bake scones until edges are golden brown, 15 to 20 minutes. Serve warm or at room temperature.
Notes
*We used King Arthur’s Gluten-Free Measure for Measure Flour.
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