How to make Gluten Free Cranberry Orange Scones

• Line a sheet tray with parchment paper and set it aside.
• In a small bowl sift or whisk together the gluten free baking flour, baking powder, and kosher salt. Set aside.
• Give the fresh cranberries a quick rinse and pat dry. Remove any past-their-prime cranberries and roughly chop.
• Combine the granulated white sugar and orange zest in a large bowl. Rub the zest into the sugar.
• Add the dry ingredients to the orange zest sugar mixture and stir to combine.
• Cut the cold butter into smaller pieces and add to the dry ingredients. Work the butter into the mixture until crumbly.
• In a separate bowl, whisk together the buttermilk, egg, vanilla extract, and orange juice until frothy. Pour into the dry mixture and add chopped cranberries. Stir until combined.
• Transfer the dough to the parchment-lined tray and gently knead until it comes together. Shape into a 7-inch circle, around ¾" - 1" thick.
• Place the dough in the fridge for at least 10 minutes.
• Preheat your oven to 400F.
• Cut the scone dough into eight pieces.
• Arrange the scones on the tray, brush with buttermilk, and sprinkle with raw sugar.
• Bake at 400F for 22-26 minutes or until golden brown. Cool for 10 minutes on the tray and then transfer to a cooling rack.
• Prepare the glaze by combining the ingredients in a bowl. Drizzle over cooled scones and garnish with additional orange zest.