Gluten free cranberry and orange scones/Scones sans gluten aux canneberges et à l'orange
To Eat or Not to Eat
To Eat or Not to Eat
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Ingredients

  • 1 cup (140g) sorghum flour- 1 cup (170g) white rice flour- ¼ cup (30g) arrowroot-
  • ½ tsp baking powder- ½ tsp xanthan gum- ¼ tsp salt- Grated zest of one medium (untreated) orange (about 2 heaped tsp)- ½ cup (100g) dairy free margarine (or Earth Balance)- 1 tbsp orange juice (or soy milk)- 1/3 cup (85ml) honey- 1/3 cup (85ml) soy cream- 1 egg- ¾ cup (the equivalent of a 200ml measure) fresh or frozen cranberries, cut in halves (180C)
  • 1 c soup

Instructions

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