Orange Pomegranate Gluten Free Scone Recipe | Chehalem Ridge Bed and Breakfast (2024)

1/4 cup butter, frozen and grated (2 ounces or 1/2 a stick of butter)
1 large orange, zest and juice
1 large pomegranate
1 large egg, lightly beaten
1-1/4 cups sorghum flour
1/2 cup tapioca flour
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1 teaspoon xanthan gum
1/4 teaspoon salt
1/4 cup sugar

~For topping
1 tablespoon butter
1 tablespoon sugar

1. Grate the frozen butter into a bowl and store in the freezer until needed.

2. Cut the top and bottom off the pomegranate, score along the membranes from top to bottom and pry apart the sections. Pull off the arils, avoiding any that are shriveled or discolored. Set aside about half of the arils. Use an immersion blender or small food processor to quickly mash the remaining arils, releasing their juices. Strain the juices into a measuring cup.

3. Zest the orange to get about 1 Tablespoon of zest. Juice the orange and add enough orange juice to the pomegranate juice to equal 1/2 cup. Drink whatever orange juice is left over… or make margaritas!

4. Beat the egg into the juices and store in the refrigerator until needed.

5. In a medium bowl, mix together sorghum flour, tapioca flour, cream of tartar, baking soda, xanthan gum, salt and sugar. Add frozen, grated butter and mix gently to coat with a fork. Pour the juice mixture over the flour mixture and mix until dough comes together loosely.

6. Pour dough onto parchment paper sprinkled with gluten-free flour. Use the edges of the parchment paper to fold the dough back onto itself, flouring as needed. Pat the dough into an 8″ square. Scatter reserved pomegranate arils atop the dough and press lightly to sink them in. Again using the parchment paper, fold/roll the dough onto itself to make a log, creating layers of dough. Pat the dough out again into a long rectangle, about 3″ tall and 12″ wide. Using a knife dipped in gluten-free flour, slice into rectangles, then slice the rectangles into triangles, separating as you go. Brush with melted butter and sprinkle sugar on.

7. Bake in preheated 400 degree oven for 12-15 minutes, until golden brown.

*Extra notes: you can easily make this dairy-free by switching out the butter for margarine and milk for non-dairy milk. To make them egg free, you can use Egg Replacer or a flax meal and water slurry, but the scones will be flatter (but still yummy!).