Yield: 20 large scones
Ingredients
- 10 ounces cranberries
- Zest of one medium sized orange
- 1 pound 8 ounces (704 g) white rice flour
- 4 1/2 ounces (397 g) potato starch flour
- 4 1/5 ounces (118 g) tapioca flour
- 8 ounces (85 g) granulated sugar
- 3 tablespoons (36 g) baking powder
- 1 teaspoon (5 g) salt
- 3 1/2 cup (840 ml) heavy cream
- 4 ounces (115 g) honey
- Sugar for dusting
- 1 cup confectioners sugar
- 2 to 3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Combine the flour, sugar, baking powder, and salt in a bowl. Thoroughly mix the orange zest into the flour mixture. Reserve 1/8 cup (30 ml) of the cream. Combine the remaining cream with the honey, cranberries, and the dry ingredients, until just combined.
- Form the dough into two equal sized logs (about 12 inches long by 3 1/2 inches wide) and cut into the desired number of triangles. Place triangles on a parchment paper-lined baking sheet. Using the reserved cream and a pastry brush, cover the tops of the scones and then sprinkle with sugar.
- Bake at 425°F (219°C) for about 15 minutes.
- Cool on a rack over a sheet of parchment paper. Mix the confectioners’ sugar, milk and vanilla extract in a small bowl until thin but not runny. Use a spoon to drizzle over the scones. Allow to dry slightly before serving.