Chocolate Cranberry Orange Scones

These Orange Cranberry Chocolate Chip Scones are bursting with bright citrus flavor, tart cranberries, and rich chocolate chips in every tender bite. The sparkling sugar topping adds the perfect delicate crunch, making these bakery style scones ideal for holiday mornings, brunch gatherings, afternoon coffee breaks, or any occasion that calls for something extra special.

Ingredients

• 2 cups brown rice flour

• 1 ⅓ cups tapioca starch

• ½ cup sugar

• 5 teaspoons baking powder

• 1 teaspoon xanthan gum

• ½ teaspoon salt

• Zest of 1 orange

• ¾ cup cold butter, cut into small chunks

• 1 cup milk

• 1 tablespoon ground flaxseed

• 3 tablespoons warm water

• 1 cup chocolate chips

• ¾ cup dried cranberries

• Sugar in the Raw, for topping

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. In a small bowl, stir together the ground flaxseed and warm water. Let sit for 5 to 10 minutes until thickened.

3. In a large mixing bowl, whisk together the brown rice flour, tapioca starch, sugar, baking powder, xanthan gum, salt, and orange zest.

4. Add the cold butter chunks and work them into the flour mixture using a pastry cutter, fork, or your fingertips until the mixture resembles coarse crumbs.

5. Stir the milk into the flax mixture. Pour into the dry ingredients and mix gently until a soft dough forms.

6. Fold in the chocolate chips and dried cranberries until evenly distributed throughout the dough.

7. Use a large cookie scoop to portion the dough onto the prepared baking sheet, spacing the scones a few inches apart.

8. Sprinkle the tops generously with Sugar in the Raw.

9. Bake for 18 to 22 minutes, or until the tops are lightly golden and the scones are set.

10. Let cool slightly before serving.