Cara Reed’s Gluten Free, Vegan Cranberry Orange Scones
October 18, 2014

Cara Reed's Gluten Free, Vegan Cranberry Orange Scones | The Full Helping

If you’ve spent any time experimenting with vegan and gluten free baking, then you know that it isn’t always easy. I always say that vegan baking with gluten is doable, and gluten free baking with eggs seems pretty doable, but baking that is both gluten free and egg free (not to mention dairy free) can be tough. One peek at Cara Reed’s gluten free, vegan cranberry orange scones, pictured above, will show you that, with a little practice. it’s more than possible to achieve incredible results.

Cara Reed writes the website Fork and Beans, where she shares gluten free and vegan recipes that are authentic, whimsical, and beautiful to look at. She’s got a particular talent for dessert, and this is also an excellent time of year to be introducing you to her work, because she’s a bit of a Halloween treat maven! I look forward to her adorable Halloween creations each year.

Cara is also the author of a new book, Decadent Gluten Free Vegan Baking. And it is awesome.

9781624140716

As I said, gluten free and vegan baking is a tough nut to crack, but it’s a challenge that Cara rises to beautifully. Her book contains cakes, cookies, quickbreads, muffins, scones, and even a couple of no-bake desserts. Some examples of her artistry include cinnamon coffee cake muffins, jam filled pastry squares, and strawberry swirl cheesecake.

Gluten Free, Vegan Cranberry Orange Scones | The Full Helping

Aside from the fact that the photos are beautiful and the recipes all sound delicious, here’s what I love about Cara’s book:

Precision. Baking really is a science, and it’s clear that Cara has tested these recipes meticulously. The instructions are detailed and helpful.

Whimsy. Cara’s recipes have a very playful spirit, and the book feels lighthearted and fun.

Creativity. As with the recipes on her site, Cara manages to channel a lot of traditional dessert favorites, while also offering some offbeat options.

Ease. Listen, I don’t find any baking easy, let along gluten free baking. As with most gluten free baking recipes, many of these call for a couple of specialty products (like xathan gum). But one senses that Cara is trying to keep things easy and accessible for everyone, and as a novice baker, I appreciate that.

I wanted to share a recipe that I think epitomizes Cara’s talent and style. It’s her cranberry orange scones. I made them this morning, and they were sweet, fragrant, a bit crumbly, and totally tasty.

Cara Reed's Gluten Free, Vegan Cranberry Orange Scones | The Full Helping

Gluten Free, Vegan Cranberry Orange Scones

Author - Cara Reed
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 6 scones

Ingredients

  • Dry:
  • 2 c/330 g Cara’s All-Purpose Blend see below*
  • ¾ tsp xanthan gum
  • 1 Tbsp/16 g baking powder
  • ½ tsp salt
  • ¼ c/50 g granulated sugar
  • Wet:
  • 5 Tbsp/70 g vegan butter cold and cubed
  • 1 c/240 ml light coconut milk canned
  • 2 tsp/4 g orange zest
  • 1 c/120 g dried cranberries
  • For the "egg" wash:
  • 1 Tbsp/15 ml water
  • 2 tsp/6.5 g cornstarch
  • For the sugar glaze:
  • 1 c/120 g powdered sugar
  • 1 –2 tsp/5-10 ml orange juice
  • 1 tsp orange zest
  • Cara’s All-Purpose Blend
  • Makes 9 cups/1498 g flour blend total
  • 3 c/480 g superfine brown rice flour
  • 3 c/538 g superfine sorghum flour
  • 1 1 ?2 c/288 g potato starch not flour
  • 1 1 ?2 c/288 g arrowroot powder
  • With a spoon scoop the flours into a measuring cup. Level with a knife and throw everything into a gallon-sized plastic baggie, seal tightly and shake vigorously until well combined. Keep stored in an airtight container.

Instructions

  • Preheat oven to 425°F/220°C.
  • Whisk the flour, xanthan, baking powder, salt and sugar together. With a pastry blender, add the butter into the flour mix until crumbly. Stir in milk. Before you completely combine the dough together, add the zest and cranberries. Mix until flour is completely combined.
  • Gently pat dough into a circle (approximately 8–inch/20-cm diameter). Slice the scones into 6 pieces and place on a greased baking sheet and coat a thin layer of the “egg” wash by whisking the water and cornstarch together, and then gliding onto the dough with a brush. Bake 15 to 20 minutes or until light browned. Allow to cool on a baking rack for 10 minutes.
  • To make the glaze, combine all ingredients to make a paste thick enough to stir but not too runny. Coat the tops of the scones with the sugar glaze and serve.
  • Printed with permission from Decadent Gluten-Free Vegan Baking by Cara Reed. Page Street Publishing (Aug 5, 2014)

Cara Reed's Gluten Free, Vegan Cranberry Orange Scones | The Full Helping

In all, I recommend this book because it feels like a treat. Every recipe, every photo — they’re all celebratory. The word “decadent” gets thrown around all the time in the foodie world, but if we’re to take it as “self-indulgent,” which is one of its meanings, then I think Cara has used it well; this is self-indulgent in the best possible ways. Treat yourself to the book, and to the sweet treats it offers up so generously.

And, if this helps to sweeten the deal: Cara and Page Street Publishing are offering my readers a copy of Decadent Gluten Free Vegan Baking. Enter below! (US and Canada residents only.)

a Rafflecopter giveaway

Speaking of giveaways, the winner of Fran Costigan’s Vegan Chocolate has been announced and the giveaway is closed. Thanks to everyone who entered!

See you back here for weekend reading, friends.

xo

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    56 Comments
  1. Vegan: not a big deal. Vegan + gluten free: can be difficult, but manageable. Vegan + gluten free + low carb due to insuline resistance? This is where the difficulties start…. A post on this some day would be fantastic! 🙂

  2. I would like to have a vegan “brigadeiro” recipe.. this is a typical Brazilian dessert made with condensed milk..

  3. If I don’t win a copy, I need to buy the book! I have a sensitivity to gluten and most of my baking turns out epically awful :/
    Thanks for sharing this delicious recipe!

  4. I really want to figure out how to make my great-grandma’s dessert she’d make every Christmas – her Creamy Oreo dessert. I remember it being so delicious.

  5. Pumpkin cheesecake, without a doubt! Its my absolute favorite dessert of all time, and I’ve found so many vegan recipes…I have to try it!

  6. Cookies! …they are my all time favorite dessert to bake but baking vegan (and gluten free) cookies that have that perfect traditional texture that I love is quite a challenge for me.

  7. I would love a recipe for making vegan and gluten-free french silk pie! It is a staple of my childhood that I miss on special occasions!

  8. I would love to find a recipe for gf/vegan doughnuts that are actually doughy. Also, a gf/vegan brownie that isn’t 1/2 sugar.

  9. OMG! I thought I was the only one that was Vegan AND Gluten Free! I am so excited to try these scones…one of my favorite things that I miss terribly. I would love to have this book, not only for the great recipes for also for the food sensitivity and allergy info. Thank you for the opportunity.

  10. Cara has the greatest Halloween candy….well, candy, period. Keep them coming, Cara! I’d love to win a copy of her book.

  11. I love Cara, she is so creative with her recipes. I especially love her Halloween themed snacks!! Would live to win her cookbook

  12. I would love a great vegan recipe for a 7 minute frosting. It is so light and fluffy and it is pretty hard to get it that way without egg whites. I love eating it on top a gingerbread spiced cake. Mmmm…

  13. This is awesome!! Just bookmarked it, but would love to win the book. I learned recently that my chronic stomach cramping is a wheat thing, so this is great. I’m love to make english muffins GF from scratch.

  14. I would love to make a vega and gluten free funfetti cake. I have many childhood memories of baking those from the box with friends!

  15. I will have to try her recipes out. Always loved to bake, came into cooking just very recently. Love your blog, one of my favorites, it feels so very authentic and real!

  16. I’ve been craving scones lately! How perfect.

    What dessert would I love to see vegan? Lemon curd. I would make a big batch and eat it on everything.

  17. Thanks for the opportunity! As a recovering anorectic as well as a later-in-life career changer to the medical profession, I feel a great deal of kinship with you and really enjoy your blog.

  18. yummy! Looks sooo good! I love chocolate chip cookies – love them crunchy on the outside and creamy and chocolately in the middle. Please veganize them!

  19. Cara is so wonderful, I’m dying to get my hands on her book. A gluten free and vegan scone is already quite impressive – gf/vegan quick breads have been tackled a lot, but rarely meet every expectation.
    In addition, I would love to make a really great gf/vegan tart.

  20. I can’t wait to try my hand at Cara’s recipe for the yummy looking scones!
    Thanks, Gena for sharing her recipe! Sunday is my day for cooking & baking for the week so you know I’ll be on those scones first thing!

  21. I adore Cara’s blog as well as yours, Gena. Her book looks amazing and I can’t wait to try these scones – maybe tomorrow for Sunday brunch!!