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Grapefruit Cranberry Scones

Yields12 ServingsPrep Time35 minsCook Time25 minsTotal Time1 hr

My Grandma Vera, the daughter of Scottish immigrants, was a superb baker. I never did find her Scone recipe, but this is as close as I can come to a real Scottish scone. Flakey, with only a hint of sweetness, not like the sweet cakey scones so often found outside the U.K. Many are intimidated at the thought of making scones from scratch but really these couldn't be easier to make. You'll be making them all the time. One of the keys to flakey scones that rise well and taste delicious is the right mix of ingredients. One of the key ingredients to success in these is the choice of flours. I used to blend my own flours for my scones until I came across Namaste's foods Perfect Flour Blend. I highly recommend you use this flour in these. If you can't find it where you are(outside North America) use your favourite all purpose Gluten Free blend in these. Also key to the success of your Gluten Free Scones is using the right kind of fat. If you can eat butter, use butter. Otherwise I use Solid Refined Coconut Oil. It gives the right kind of flake and crumb to baked goods with little to no coconut flavour coming through. If you have access to organic grapefruit I recommend using organic as citrus fruit is usually heavily sprayed with pesticides and fungicides. If you can't access organic just wash your fruit really well before zesting them.

 2 ¼ cups Namaste foods Perfect Flour Blend
 5 tsp Baking powder( aluminum free)
 1 Large Pinch Sea Salt
 Grated Zest of 2 GrapefruitI recommend using a microplane zester
 ½ cup Refined Coconut oil or chilled butter, cubed
 6 tbsp Coconut Sugar
 1 Large Egg or Vegan Egg Replacer
 ¾ cup Coconut milk or Non Dairy Milk of your choice
 ½ tsp Apple Cider Vinegar
 1 cup Fresh or Frozen Cranberries

Over a large bowl, sift all the dry ingredients(flour thru sea salt). Add the sugars and the grapefruit zest and thoroughly mix the ingredients with your fingers. Using your fingers, cut the butter or coconut oil into the flour mixture until it resembles large peas and place the flour mixture in the fridge to chill for about 20 minutes.


Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. In a separate small bowl, whisk the egg yolk with the milk and cider vinegar. Remove the chilled bowl from the fridge with the dry ingredients, make a well in the centre of the dry ingredients. and then pour the milk into the middle of the flour mixture.


Use a fork to mix in the milk until it forms a nice firm dough that holds its shape. If you find the dough crumbly, add more milk.
Now add the cranberries by gently pressing them into the dough. Try to avoid crushing them. Form the dough into 2 equal sized dough balls and knead lightly in a little of the Namaste Perfect flour blend for about 20 seconds.


Take one ball of dough and place on the parchment lined baking sheet and using the palm of your hand, press gently down on the dough ball until you have a thickness of about 1 ½ inches. Take a sharp knife and cut the round in half, then cut those halves into 3’s so that you have 6 triangles in total. Spread this out on the baking sheet and repeat with the remaining dough ball.


Place 6 scones on each baking sheet, leaving plenty of space between each scone. Place the second batch of 6 scones in the refrigerator while you bake the first batch. Bake for about 20 to 25 minutes ( or less if your oven runs hot)until they are nice and golden both on the tops and on the bottoms(you may have to check the bottoms to see if they are brown enough or they will be a bit gummy.


Serve with butter and preserves.

Nutrition Facts

Serving Size 1 scone

Servings 12