*Petite White Chocolate
Cranberry Scones (Gluten-Free Recipe)
2 cups Gluten-Free Flour Blend (see below)
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon freshly grated lemon zest
1/2 teaspoon salt
1/2 cup Land O Lakes® Butter, softened
3/4 cup whipping cream
3/4 cup sweetened dried cranberries, coarsely chopped (or
dried cherries & blueberries)
1 1/4 cups gluten-free white baking chips
2 teaspoons shortening
Heat oven to 400°F. Combine flour blend, sugar, baking
powder, lemon zest and salt in large bowl; cut in butter with pastry blender or
fork until mixture resembles coarse crumbs. Stir in whipping cream; mix until
dough holds together. Stir in cranberries and 3/4 cup white baking chips.
Turn dough onto lightly floured surface (cornstarch or
more GF “flour” mixture); knead 5 to 10 times or until dough is smooth. Divide
dough into 4 equal pieces; shape each piece into 8x1-inch log. Cut each log
into 4 (2-inch) pieces; cut each piece in half diagonally to form small
triangles.
Place scones, at least 1 inch apart, onto ungreased
baking sheet. Bake for 9 to 11 minutes or until golden brown around edges. Cool
completely.
Combine remaining 1/2 cup baking chips and shortening in
small microwave-safe bowl. Microwave on MEDIUM (50% power) 30 seconds; stir.
Continue microwaving and stirring every 30 seconds until chips are melted and
smooth. Drizzle scones with melted chocolate.
Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3
cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use
appropriate amount for recipe; store remainder in container with tight-fitting
lid. Stir before using.