Ingredients:

Scones:

2 cups Bye Bye Grain flour plus more for hands and work surface

½ cup granulated sugar

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

½ cup oil

½ cup milk or milk substitute

1 Tbsp. milk for brushing

2 egg yolk

1 ½ tsp. vanilla extract

3/4 cup cranberry (dried, fresh, or frozen)

2 tsp. orange zest (from one orange)

Coarse sugar (optional)

Orange Glaze:

1 cup confectioners’ sugar

2 – 3 Tbsp. orange juice

Directions:

1.Whisk flour, baking powder, baking soda, salt, sugar, and orange zest in a large bowl.

2.In a medium bowl, whisk two egg yolks, milk, oil, and vanilla extract. Drizzle over the flour mixture, add the cranberries, then mix until everything appears moistened. If the mixture seems too dry and crumbly, add up to 1 Tbsp. water or milk.

3.Pour the dough onto the counter and with floured hands, work the dough into a ball as best as you can. Press into an 8-inch disc and with a sharp knife, cut into 8 wedges.

4.Brush scones with milk and for extra crunch, sprinkle with coarse sugar.

5.Place scones on a lined baking sheet 1-2 inches apart and refrigerate for at least 30 minutes.

6.Preheat oven to 400° F. Bake scones in the preheated oven for 18-20 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool for a few minutes as you make the glaze.

7.To make the Glaze: whisk the confectioners’ sugar and orange juice together. Add a little more sugar to thicken or more juice to thin. Drizzle over cool scones. Let the glaze set for about 10 minutes. Enjoy!