The Happy Walker

I just noticed that I've been neglecting my gluten-free recipes! This recipe comes from the Land O' Lakes website. Every gluten-free recipe that I have tried from this website is YUMMY!

*Petite White Chocolate Cranberry Scones (Gluten-Free Recipe)

Land O' Lakes Petite White Chocolate Cranberry Scones

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.