Courtesy of the Chestnut Street Inn, these rich scones are perfect for Sunday morning brunch! The best part? Those on a gluten-free diet can enjoy them, as well!

Dried Cranberry Scones (Gluten Free)


2 Cups Domata Living Flour or other Gluten Free All Purpose Flour Mix
2 Tbl Granulated Sugar
Pinch Kosher Salt
1/2 Tsp Baking Soda
2 Tsps Baking Powder
1 tsp Xantham Gum
1 stick of unsalted butter, cubed (“Mom” prefers organic)
½ cup dried cranberries
1 Cup Buttermilk (“Mom” prefers organic)
1 Egg, Separated


Combine flour, sugar, baking soda, baking powder, xantham gum and salt. Using a pastry cutter, cut butter in until the mixture has pea size granules in it. Add dried cranberries and toss to coat. Add egg yolk to buttermilk and pour into dry mixture. Using a fork combine until most of moisture has been absorbed. Continue kneading until just combined but do not over knead. Transfer to an un-greased baking sheet and flatten into a disc about 1/2 inch thick. Using a pizza wheel, cut into 8 pieces. Brush with egg white and sprinkle with approx. 1 Tbl sugar.

Place into a preheated 375 degree oven for approx. 20 minutes or until golden brown.

Yields: 8 Servings

*Recipe courtesy of, and image courtesy of the Chestnut Street Inn.*