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Orange Sourdough Scones

I have been working on some sourdough recipes. These Orange Sourdough Scones are one of those recipes. They are light and fragrant, and it is hard just to eat just one. A great addition to a weekend brunch.

Dry Ingredients:

  • 1 c sorghum flour
  • 1/2 c brown rice flour
  • 1/4 c tapioca flour
  • 1/4 tsp xanthan gum
  • 1 orange, zest
  • 2 tbsp vegan sugar
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp Himalayan salt
  • 6 tbsp solid coconut oil

Combine the dry ingredients into a large bowl and whisk together. Cut in the coconut oil with a pastry cutter or two forks, until the flour mixture becomes crumbly, the size of small peas. Set aside.

Stir- In:

  • 1/2 c cranberries, dried

Stir the cranberries into the dry ingredients. Set aside.

Wet Ingredients:

  • 1/2 c almond milk, vanilla, unsweetened
  • 1/2 c gluten-free sourdough starter
  • 1 tbsp ground flaxseed

Combine the dry ingredients and the wet ingredients together in a large bowl. Mix together until thoroughly combined and formed into a ball.

Place dough ball onto some plastic wrap. Press the ball into a 1-inch thick disk. Cover with plastic wrap and refrigerate 4-12 hours or overnight.

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Set aside baking sheet.

Unwrap the dough disk. Cut the disk into 8 pieces (like a pie). Place scone triangles onto prepared baking sheet about 1-2 inches apart.

Bake scones for about 12 minutes, until golden.

Remove from oven and cool on the pan for at least 5 minutes. Transfer scones onto cooling rack.

Note: I brushed mine with a mixture of orange juice and some confectioners sugar.

Note: I had purchased a gluten-free sourdough culture starter from culturesfromhealth.com

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