Cranberry white chocolate chip gluten free scones are biscuit tasting scones dotted with cranberries and filled with sweet white chocolate in every bite. Perfectly easy to make with under five ingredients and ready in thirty minutes or less! (Gluten free, dairy free option, soy free, nut free, coconut free, vegan, vegetarian, FODMAP friendly)
Preheat oven to 425 degrees. Lightly grease a baking sheet.
In a bowl, mix together the flour, lemonade and cream until combined. Fold in the white chocolate chips.
Spoon ¼ cup of mixture onto each baking sheet. Lightly press the cranberries into the top of the scone. Bake at 425 degrees for 12-15 minutes until scones are lightly browned.
Remove from oven and serve warm.
Notes
SUBSTITUTIONS:For gluten free scones: Use gluten free self rising flour. For vegan and dairy free version: Use dairy free white chocolate chips and dairy free heavy whipping cream. I DON'T LIKE THE BERRIES BLEEDING:If you don't like the berries color bleeding onto the scones, omit the berries until the scones are cooked. Once you remove the scones from the oven, press the berries into the scones. STORAGE:Scones can be stored in an airtight container for several days or in the freezer for several months. Thaw or microwave to reheat.
Keyword breakfast, dairy free, gluten free, scones, white chocolate