Cranberry Scones with a Maple Brown Butter Glaze
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Servings: 8
Prep Time: 30 Minutes
Bake/Cook Time: 30 Minutes


For the Scone:

1 cup cranberries, presoaked in water for at least 10 minutes (soak them while you put the dough together)

1/3 cup cranberry juice

½ cup sour cream

¼ tsp lemon zest

1 egg yolk

1 ½ cups Authentic Foods Multi Blend Flour

1/3 cup Authentic Foods Maple Sugar

1 tsp baking powder

½ tsp baking powder

1/2 tsp Authentic Foods Vanilla Powder or 1 tsp Vanilla Extract

½ tsp salt

8 tbsp butter, frozen

1 tbsp butter, melted



For the glaze:

¼ cup butter (1/2 stick)

¾ cup confectioner’s sugar, sifted

½ tsp Authentic Foods Vanilla Powder or 1 tsp Vanilla Extract

1/4 cup Good Quality Maple Syrup (Grade B if possible)


Preheat the oven to 375 degrees Fahrenheit.  Grease a half-size cookie sheet; then set it aside.  Using the Authentic Foods Multi-Blend Flour, Authentic Foods Sweet Rice Flour or another gluten free flour, place about a ¼ cup of flour in a small bowl (for use when working with the dough) and sprinkle some of that flour over a silpat or other work surface; set aside until ready to use.


Whisk the cranberry juice, sour cream, lemon zest and egg yolk until smooth.  Place this in the fridge until it is ready to be used.


In another medium size bowl, combine the Authentic Foods Multi-Blend Flour, Authentic Foods Maple Sugar, baking powder, vanilla powder and salt together.  Whisk the ingredients so they are all evenly distributed.  Then use a box grater to grate the frozen butter.  Using your hands, mix the butter and the dry mixture together until the butter is distributed evenly throughout the flour mixture.  Then use a spatula to combine the liquid mixture that was placed in the fridge into the flour mixture, until a dough forms.


Once the dough forms, place it onto your floured surface.  Use a floured rolling pin to roll out the dough into a 12 inch square.  Then fold the dough, like you would fold a letter, into thirds.  Turn the dough, a quarter turn, then fold the rest of the dough into thirds again to create approximately, a 4 inch square of dough.  Place this dough in the freezer for 5 minutes on a plate. 


After 5 minutes take the dough out and use a floured rolling pin to roll it out to a 12 inch square again.  Use a paper towel to dry the cranberries and wring any excess water out.  Sprinkle the cranberries onto the dough.  Slightly press the cranberries into the dough.  Then roll the dough into a log.  Use a bench scraper to help keep the dough together.  Using a knife or bench scraper, divide the dough into 4 equal portions.  Then slice each portion in half, diagonally.  Place the scones onto the greased cookie sheet.  Then brush the melted butter onto each scone.  Place the scones in the oven for 25 to 30 minutes until the scones are lightly golden brown.  After 5 minutes, transfer the scones to a wire rack to cool.


Making the Maple Brown Butter Glaze

Once the scones are cool, make the glaze.  Place the powdered sugar, Authentic Foods Vanilla Powder and salt in a medium size bowl (If using vanilla extract, add it in just before whisking in the maple syrup).  Then place a small strainer on top of the bowl.  Now add 4 oz of butter in a sauce pan on high heat.  Shake the pan every once in a while until the butter turns a light golden brown (you will know it’s ready when you see little brown flecks).  Pour the browned butter through the strainer on top of the powdered sugar and salt.  Use a whisk to vigorously mix the brown butter and confectioner’s sugar until the butter has been evenly distributed and all the sugar has been incorporated.  Then whisk in the maple syrup until the glaze is completely smooth.  Add in extra maple syrup, if desired, to create a thinner consistency.  Then drizzle the glaze over the scones and enjoy!

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