Gluten Free Orange Cranberry Scone

Orange...which came first, the fruit or the colour?
 
As I was grating the orange zest for my Orange Cranberry Scone the aroma was amazing.  It is so fresh and sweet smelling, there is nothing like it!  It got me started thinking about the orange, what a marvellous fruit it is!  It is useful in so many ways, for the zest of the skin, for the juice, in baking and just eating fresh.  Isn't it amazing how you can peel it by hand, and then inside it can be divided so nicely into bite sized pieces?  No human could have invented anything so perfect!  
 
I was also thinking how there are so many different types of fruit available now from tropical locations such as mangoes, pineapple, pomegranates, kiwi, that the simple yet perfect orange is often overlooked.  The orange has a long history in North America,  it is believed that the seeds for the first orange trees were brought over by Christopher Columbus and planted in various locations so that when they returned there would be oranges available. They knew how important they were in preventing survey.
 
Oranges have long been associated with Christmas.  First because the early settlers would enjoy them as a Christmas treat, because of the cost they couldn't be eaten on a regular bases.  As a young girl I always looked forward to mandarin oranges at Christmas time and there was always one in the toe of my stocking.  Today mandarin oranges are around for a much longer season and so they aren't so special at Christmas anymore.
 
And then there is that important question, which came first the fruit or the name?  Although not quite as big as the "chicken and the egg", I have wondered a few times when I have been eating an orange or when colouring.  According to Wikipedia the fruit came first, and our name for the fruit is from the old French, une norenge.
These scones are a great addition to any lunch or brunch menu.  The orange and cranberry flavours go nicely together and they are yummy eaten warm with a little butter!
 

Gluten Free Orange Cranberry Scone

  • 2 1/4 cups Gluten Free Flour Blend
  • 1/4 cup ground flax
  • 1/4 cup ground almonds
  • 1/2 tsp sea salt
  • 2 Tbsp sugar
  • 1 Tbsp GF baking powder
  • 1/4 tsp zanthan gum (optional)
  • 1/2 cup butter, softened
  • Zest and juice of one orange (1/2 cup)
  • 3 eggs, beaten
  • 1/2 cup buttermilk
  • 1/3 cup sweetened, dries cranberries 
Mix dry ingredients, cut in butter finely.  Add orange zest.  Mix Orange juice, egg, and buttermilk.  Add to dry ingredients and stir until combined.  Turn into 1 greased, 8 inch round cake pan.  Bake at 375 for 35 minutes.  Remove from pan and cool on a wire rack.  Cut into 6 or 8 wedges for serving.  Freeze extra in an airtight container.

 

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