Cranberry and Quinoa Scones with Everyday Food

Gluten-free cranberry and quinoa scones

Gluten-free cranberry and quinoa scones

A few weeks ago, I visited the kitchen of Martha Stewart’s Everyday Food where I joined editor Sarah Carey to make some gluten-free cranberry and quinoa scones from my book. I have known Sarah for about three years now and one day, she casually asked me if I would join her on the show to cook one of my recipes. “Anything you feel like cooking” she said.

I thought these cranberry and quinoa scones would be perfect for this time of year. They are simple, sweet yet slightly earthy with the perfect touch of orange and crunch from the sugar topping.

I had so much fun.

Thank you Sarah for having me and Jessie for all your help!

As mentioned, the recipe is from my book. See below. Hope you will make them!

Gluten-free cranberry and quinoa scones

from “Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking”

Makes twelve 2-inch scones

1 1/4 sticks (10 tablespoons or 140 g) unsalted butter
1/2 cup (125 ml) cold unsweetened coconut milk
1 teaspoon freshly squeezed lemon juice
1 cup (100 g) cranberries
1 cup (140 g) superfine brown rice flour
1 cup (90 g) quinoa flakes, plus more for topping
1/3 cup (45 g) quinoa flour
1/3 cup (40 g) tapioca starch
1/3 cup (70 g) natural cane sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 orange
2 eggs
1 tablespoon demerara sugar, for topping

1. Place the butter in the freezer at least 30 minutes before beginning.
2. Preheat the oven to 400F (200C).
3. Mix the coconut milk and lemon juice in a bowl and chill for 5 minutes.
4. Coarsely chop the cranberries in the food processor and set them aside.
5. In a large bowl, whisk together the superfine brown rice flour, quinoa flakes, quinoa flour, tapioca starch, sugar, baking powder, baking soda, salt, and orange zest. Take the butter out of the freezer and grate it using the large holes in a box grater. Gently toss the butter into the flour mixture, but try not to touch it too much, as the warmth from your hands can melt it.
6. Whisk 1 egg into the coconut milk mixture. Add this mixture to the flour-and-butter base and fold with a wooden spatula until it comes together. Fold in the chopped cranberries.
7. Transfer the dough to a work surface and knead it a few times until it comes together. Form a disk, pat it down, and roll it out to a 3/4-inch thickness. Using a 2-inch round cookie cutter dipped in superfine brown rice flour, cut out the scones and place them on a baking sheet lined with parchment paper. Re-roll scraps once and cut again.
8. Whisk the remaining egg in a small bowl. Using a pastry brush, brush the tops of the scones with the egg wash. Sprinkle demerara sugar and quinoa flakes on top of each scone.
9. Bake the scones until golden brown, about 18 minutes. Let them cool on the baking sheet for 15 minutes and then cool them completely on a wire rack. They keep well at room temperature for 2 days, or they can be frozen for up to 1 month.

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59 Responses to “Cranberry and Quinoa Scones with Everyday Food”

  1. Rosa says:

    Lovely scones! What a unique and original combination of ingredients.



  2. Giulia says:

    Great job Aran! You are a natural in front of the camera. I’ve made your scones and they are lovely! Two women I love in one video – yayy!

  3. It sounds like an adventure :) And a good choice of meal.

  4. I love Everyday Foods! And these scones look delicious : )

  5. This recipe is lovely! I bet these are fabulous :)

  6. Sarah M says:

    Lovely demonstration! I did not know you could substitute gf rolled oats for quinoa flakes. I have been looking for quinoa flakes everywhere and can’t find them. It doesn’t help that I’ve moved and am still getting acclimated, but I always have gf rolled oats on hand, and a food processor. That will help! I also love the orange/cranberry mix. When I worked at a Starbucks/Barnes & Noble back in high school, they used to have a bar called “The Cranberry Bliss” bar that would only come out during the holiday season. I’ve now perfected the recipe to be gluten free and they are *devoured* by everyone. No one can tell they’re gf. It also has the cranberry and orange, and adds white chocolate. ;)
    Sarah M

  7. Eva says:

    Tienen una pinta buenisima, con lo que me gustan a mi los scones!!
    la quinoa flakes, es el quinoa normal? quiero decir, el que se usa en las ensaladas y el resto de los platos o es otro tipo de cereal que usais alli?
    Me gustaria poder hacer la receta!! Besos

  8. Hola Aran,

    hace tiempo que esperábamos tu próxima entrada, que por lo demás, he disfrutado tanto como de las otras. Tu participación en el programa fue excelente! Te felicito! Recuerda, por favor, que aún te esperamos en Argentina… cuándo vendrás??

    He empezado un blog recientemente, quisiera tu opinión, porque lo hago solo por pasión a la cocina y a la escritura, tú sabes que yo tengo una agencia de viajes en Buenos Aires, pero mi pasión por la cocina es tan fuerte que en este blog encuentro un lugar en donde andar a mis anchas…

    Me encantaría tu opinión, no importa si es buena o mala, tenemos que aprender de quien ha hecho el camino primero. Escucho todos tus consejos, y por supuesto, los pondré en práctica. Si quieres puedes escribirme a mi mail.

    Mi blog es

    Gracias por todo y te felicito una y mil veces!!
    Con cariño,


  9. This recipe can’t be more perfect to make for my family tomorrow morning. I love your blog and your book very much. :)

  10. Soooo nice to see you in action again. Your nails and ring were such a perfect finishing touch! :)

  11. Liz says:

    Can’t wait to try! These sound delicious! :)

  12. Y says:

    Love the video! Those cranberries make the scones look so festive :)

  13. You are such a natural on camera Aran! Beautifully done and lovely looking scones, yum :-)

  14. Just returned from London and now I’m on a huge scone kick. Yum!

  15. Daniela says:

    Great video Aran!!! I have your book and I did tried your scones!!! Wonderful taste and the crunching topping is essential! I used dried cranberries as the fresh ones are not around here, unfortunately.

  16. Great show. You rocked! Recipe looks simple and delicious.

    Can I use a food processor instead of of grating the butter ?

    Thanks for sharing Aran.

  17. Dena says:

    Well done Aran! The scones look delicious and absolutely perfect for right now. And I love the video. You look well-love the bangs! Thank you so much.

  18. Shelby says:

    I love Sarah! I’ve been watching her videos on Everyday Food for years.. What a lovely collaboration! Congratulations!

  19. Catherine says:

    Beautiful! I love the way the cranberry color really pops–like little jewels hidden in the scones.

  20. Dalia H says:

    hey Aran, you look great!!! Loved the video and the recipe looks delicious.

  21. Tracey says:

    Fabulous Aran, just fabulous! I’m very happy to say that I have tried those scones, lucky for me I own your book ;) I made them for Christmas morning. Hope all is well with you.

  22. bo roth says:

    Aran, these look great and I loved the video! I have your book, but “forget” that I do, and now will try these scones as soon as I can find quinoa flakes! Thanks!

  23. Yum! These look like the perfect healthy start to Thanksgiving morning, you know, before I gorge myself on turkey and dressing : )

  24. Enjoyed the video, thanks for sharing. Can’t wait to try these again!

  25. sarah b. says:

    Very much in love with this recipe. Your book. And this perfect little video. Thank you for so much inspiration over the years Aran. X

  26. I just saw the video and it’s so nice to hear your voice Aran after reading all the posts the past years. You should really make more cooking videos. :-)
    I have already tried these pretty cranberry scones since I have your book. I made them for our Sunday breakfast or tea time with my girlfriends and there’s never any left-over!

  27. Oh YUM! That looks delicious! I’m so happy I found your blog.

  28. Mari says:

    Je vous ai découverte récemment dans une émission de David de Jorge et je me suis dis : une basque de plus qui a du talent! et je ne comprends pas pourquoi votre livre n’est pas édité en français, je connais des mamans qui ont du mal à cuisiner bon et sans gluten pour leur enfant, votre livre ferait un merveilleux cadeau. Votre blog est un bijou, continuez à nous régaler la vue et le palais.

  29. Teresa says:

    Oh Aran, you are just so lovely! What a beautiful & delicious looking cooking segment.:) You are such an inspiration. All the best to you!:)

  30. Alex says:

    Such a wonderful recipe! Thanks for sharing!

  31. Ivana says:

    Can’t wait to try these perfect recipe. Thank You for sharing. And video is always welcome. :)

  32. hi Aran!
    the video is very nice and I found it useful, especially the part on how you should work the scones dough…. the only time I tried to make scones they were a complete failure :-( maybe now I can try again!
    I was also curious to have the recipes of Halibut with roasted root vegetable and Brussels sprout hash and the poached pears salad… they really piqued my curiosity!

  33. Gabriela says:

    The scones taste lovely! I was wondering though, I substituted the butter with coconut oil on a 1:1 ratio, freezing the oil for at least half hour and then grating it as one would do with the butter. But the scones didn’t hold shape during baking. The mix spread out and the scones ended up much larger and flat. I’m very new to gluten free baking so I’m trying to understand where things may have gone wrong.

  34. I always love to see you in action, Aran! This scones look lovely. This is one of those recipes I’ve been swooning over since the moment I got your book. I have some cranberries in my fridge right now so I think I’ll whip up some scones! …and I really like your hair ;)

  35. Susy says:

    Can you use coconut butter instead of butter?

    • Aran says:

      I have not tried them with coconut butter but I think you could although I believe the texture will be slightly different. You might have to reduce the amount of coconut oil by 10% because butter is 80% fat and 20% water unlike coconut oil which is 100%. Hope that makes sense.

  36. A great holiday scones!! We love baking cranberries and orange scones for afternoon tea in cold chilly winters!

    Enjoyed the video immensely, Aran :)

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  38. susan says:

    I ran out today and got quinoa flakes. Cannot wait to make these on Thanksgiving morning!

  39. Jill Holmquist says:

    My scones turned out really dry. What did I do wrong? Overwork the flour?


    • Aran says:

      Hi Jill, it could be that the flour was mixed into the butter too much or that you used too much flour. Did you weight the flours or used measuring cups? I always recommend weighing in baking.

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  41. Tracy says:

    Is there a substitution I could use for the cranberries?

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