autumn

Spiced Cranberry Orange Scones (gluten free)

December 27, 2024 By Courtney West 1 Comment

These spiced cranberry orange scones capture the flavors of the season. Made with fresh, tart cranberries that create jammy pockets when baked, these gluten free scones are balanced by bright and citrusy orange zest. Cinnamon and cardamom lend warmth and a cozy depth of flavor to each bite. Finished with an orange vanilla bean glaze, these scones are perfect for your next brunch, breakfast, or tea time!

Do me a favor and make these spiced cranberry orange scones the next chance you get! They’re bright and zingy thank to the orange and cranberry combo with just the right amount of sweetness. Plus, they’re flavored with the cozy and warming flavors of cinnamon and cardamom. In my (somewhat biased) opinion, these are way better than what you can get at a coffee shop. So, grab the following ingredients and make yourself a batch soon!

Grab These Ingredients

Orange — you’ll need one medium orange for the recipe. You’ll use the zest in the scones and some of the juice in the glaze.
Granulated Sugar — sweetens the scones and helps balance the tartness of the cranberries.
Gluten Free Flour — you’ll need an all-purpose 1:1 baking mix like this one for the best results. If you don’t need these to be gluten free, you can sub an equal amount of all-purpose flour!
Salt — seasons and balances all of the flavors. I like using a fine grain sea salt.
Baking Powder — provides lift and keeps these from being dense.
Cinnamon and Cardamom — these lend a cozy warmth and flavor that pairs really well with the orange and cranberries.
Unsalted Stick Butter — you want this nice and cold so keep it in the fridge until right before you use it! You can also use salted stick butter if you prefer, just make sure to leave out the added salt.
Vanilla Bean Paste — lately I’ve been loving the rich vanilla flavor of vanilla bean paste but you can use an equal amount of vanilla extract instead! You’ll use this in both the scones and the glaze.
Egg — you’ll need one large egg for the recipe. For an egg free version, scroll down to the substitutions section.
Whole Milk — a higher fat content milk works best here. If you don’t have whole milk, you can use an equal amount of half and half or even cream for a slightly richer taste.
Cranberries — fresh or frozen both work here! I recommend taking advantage of fresh cranberries while they’re in season.
Turbinado Sugar — this gets sprinkled on top of the scones before baking for a nice, crunchy top. If you don’t keep any on hand, you can use granulated sugar instead.
Powdered Sugar — forms the bulk of the glaze. If you don’t have any on hand, you can make your own with regular granulated sugar! Combine 1 cup of sugar with 1 tablespoon of cornstarch or arrowroot in a high speed blender and process until powdery.

Key Steps in Making These Spiced Cranberry Orange Scones

Rub the orange zest into the granulated sugar until highly fragrant then whisk in the flour, baking powder, salt, and spices.

Dice the cold butter (this will make it easier to incorporate) then cut it into the dry ingredients with your fingers, a fork, or a pastry blender. You want the mixture to look crumbly and the butter to be in pieces that are no larger than the size of a pea (above right).

Whisk together the egg, milk, and vanilla in a small bowl or glass measuring cup then pour over your dry ingredients in the bowl. Before mixing, scatter the cranberries over the top.

Mix until the dough starts to come together, then dump onto a lightly floured work surface or piece of parchment. Bring the dough together with your hands until no cracks remain. Form the dough into a disc that is 1-inch thick and about 7-inches wide. Wrap up the dough and place it in the freezer for 15 minutes until firm. This helps ensure the butter is nice and cold prior to baking.

Remove the dough from the freezer and place it on a parchment lined baking sheet. Brush the top with milk then sprinkle the turbinado sugar over the top. Cut it into 8 equal wedges then spread them out on the lined baking sheet (at least 1-inch apart).

Bake the scones until puffed and golden then move them to a cooling rack to cool completely. Once the scones are cool, whisk together the glaze ingredients until smooth and thick.

Finish the scones with a drizzle of the glaze. You’ll have just enough for all 8 scones!

Tips for Recipe Success

When you’re measuring out the flour, use the spoon and level method for the most accurate measurement. Spoon the flour into your measuring cup, overfilling it a bit. Use the flat back of a butter knife or other utensil to scrape off the excess, leveling it out even to the top of the measuring cup. If you have a scale, you can measure out 120 grams for each cup of flour used (in this recipe, you would need 240 grams).
Cold is key! Keep your butter, milk, and egg cold. The best way to do this is to remove them from the fridge as soon as you need them. You’ll also be chilling the dough down in the freezer before baking so that everything is as cold as possible. This ensures the butter is cold so that once it hits the heat of the oven, it begins to release steam which creates a lovely flaky and crumbly texture.
Once the dough starts to come together in the bowl, dump it onto a lightly floured work surface or piece of parchment and bring it together the rest of the way with your hands. Make sure the dough is fairly smooth without any cracks.
Sift the powdered sugar. This ensures the glaze is nice and smooth!

Notes on Substitutions

MAKE IT DAIRY FREE. You can easily make these dairy free by using a vegan butter block (NOT the spread style butter sold in tubs) and plant-based milk. When it comes to choosing plant-based milk for this recipe, go with something that has a higher fat content as it will yield the best flavor and texture! As for butter, my favorite dairy-free/vegan brand to use is Miyoko’s because it yields the best flavor and texture in my opinion.

MAKE IT EGG FREE. You can substitute 10 grams (about 1 1/2 tablespoons) of ground flaxseed mixed with 50 grams (about 3 tablespoons) of hot water for the egg. Mix the ground flax and hot water and set aside to thicken for 5-10 minutes before using it in the recipe.

MAKE IT VEGAN. Use both the dairy free and egg free recommendations above!

NOT GLUTEN FREE? Simply use an equal amount of all-purpose flour (2 cups/240 grams) in place of the gluten free flour!

FRESH VERSUS FROZEN CRANBERRIES. You can use either fresh or frozen cranberries here. If you opt to use frozen cranberries, there’s no need to thaw them first! Simply substitute an equal amount for the fresh ones (1 cup).

Other Gluten Free Scone Recipes to Enjoy

Scones are one of my favorite things to bake! There’s something really cozy and nostalgic about them since they remind me of my grandmother. I highly recommend trying these other flavor combinations:

Spiced Cranberry Orange Scones (gluten free)

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Author: Courtney West
Total Time: 45 minutes
Yield: 8 scones 1x
Diet: Gluten Free

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Description

Ingredients

Units Scale

for the scones:

1 medium orange, zested
1/3 cup granulated sugar
2 cups gluten free 1:1 baking flour
1/2 teaspoon salt
1/2 teaspoon cardamom
3/4 teaspoon cinnamon
1 tablespoon baking powder
6 tablespoons unsalted butter, cold
1 teaspoon vanilla bean paste (or vanilla extract)
1 large egg
1/2 cup whole milk, plus extra for brushing on the dough
1 heaped cup fresh cranberries
2 tablespoons turbinado sugar

for the glaze:

1 cup powdered sugar, sifted
2–3 tablespoons orange juice
1/4 teaspoon vanilla bean paste (or extract)

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Instructions

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set it aside.

Add the zest of the orange to a large bowl along with the sugar. Set the zested orange aside because you’ll use the juice for the glaze. Rub the orange zest into the sugar until highly fragrant, about 30-60 seconds. Add the flour, salt, cardamom, cinnamon, and baking powder. Whisk to combine.

Dice the cold butter and add it to the bowl. Cut it into the flour mixture with a pastry blender, your fingers, or a fork until the mixture is crumbly. The pieces of butter should be no larger than the size of a pea.

Whisk together the vanilla, egg, and milk in a separate smaller bowl or measuring cup. Drizzle over the dry ingredients then add the cranberries. Mix until the dough begins to come together, then dump the dough out onto a lightly floured surface or piece of parchment paper. Lightly flour your hands then form the dough into a disc that is about 7-inches wide and 1 inch thick. Wrap the disc in parchment or plastic wrap and set it in the freezer until firm, about 15 minutes.

Remove the dough from the freezer and set it on your parchment-lined baking sheet. Brush the top of the dough with a bit of milk, then sprinkle with the turbinado sugar. Cut the round into 8 equal wedges. Separate the wedges out onto the sheet, making sure to leave at least an inch between each scone.

Bake the scones at 425 degrees for 18-20 min or until they have puffed and golden on top. Cool the scones completely on a cooling rack before glazing.

Add the sifted powdered sugar to a bowl. Juice the orange you zested then measure out and add 2 tablespoons to the powdered sugar along with the vanilla bean paste. Whisk vigorously until smooth. You want a thick but pourable consistency. If it seems a bit too thick, add more orange juice 1 teaspoon at a time until you reach the right consistency. Drizzle over the cooled scones.

Notes

These scones are best the day they are made. Store leftovers in an airtight container at room temperature for up to 2 days.

Prep Time: 10 minutes
Chilling Time: 15 minutes
Cook Time: 18-20 minutes
Category: baked good

Potato Chowder with Hakurei Turnips

December 20, 2024 By Courtney West 1 Comment

This potato chowder with Hakurei turnips is cozy, comforting, and packed with flavor! Onion, leek, garlic, and herbs create an aromatic flavor base while jalapeños lend subtle spice. Chunks of potato and turnip are simmered until tender then finished off with a drizzle of cream. Enjoy this vegetarian chowder as-is or garnish it with shredded cheddar and sliced scallions.

I decided to give the traditional potato chowder a flavorful and more plant-forward update with this cozy recipe! Onion, leek, jalapeno, garlic, and herbs create an aromatic base for the potatoes and turnips. Heavy cream (or plant-based cream!) is stirred in at the end to lend creaminess. I typically cook in smaller batches to eliminate food waste so this chowder makes 2-4 servings. You can easily double the recipe and make it in a bigger pot/Dutch oven if you like!

Why You’ll Like This Potato Chowder

It’s super cozy and packed with vegetables and aromatics.
It’s gluten free, vegetarian, and can be made vegan with one easy swap.
It tastes sort of like a loaded baked potato but with way more plants and a better balance of flavors.
It comes together in 35 minutes or less.
It’s the perfect companion to a grilled cheese sandwich.

Grab These Ingredients

Veggies/Herbs:

Yellow Onion — this is my go-to onion when I’m building flavor in a recipe because they have a nice sweetness to balance the pungency. You’ll a medium-sized one for this recipe.
Leek — since we’re using aromatics in this chowder to build flavor, we’re using an onion AND a leek. The leek adds a delicate onion flavor and subtle sweetness.
Jalapeños — these add a lovely spiciness to the chowder. Use 1 pepper and remove all of the veins/seeds for a mild version. Use two peppers and remove most (but not all) of the seeds and veins for a medium version. Use two peppers and leave all of the veins/seeds in for the spiciest version!
Garlic — adds flavor to the chowder. I used two cloves but you can adjust the amount based on what you prefer!
Fresh Thyme Leaves and Dried Oregano — lend a lovely herbal flavor that helps to balance out all of the aromatics. I love using fresh thyme leaves here instead of dried but if you only have dried, you can use a scant 1/2 teaspoon in place of the fresh ones.
Hakurei Turnips — rather than using all potatoes in this chowder, I added a bunch of Hakurei turnips to create more veggie diversity. I love how incredibly tender they are when cooked.
Russet Potato — I love using russets here because they start to break down a little as they cook which helps thicken the chowder. Also, they’re usually the most affordable compared to other potato varieties!

Basics and Garnishes:

Vegetable Broth or Vegetable Bouillon — somehow, this ingredient didn’t make it into the photo! You can use your favorite low sodium vegetable broth here or you can use 1 vegetable bouillon cube plus 3 cups of water. I actually prefer the bouillon cube/water combo here because it doesn’t overwhelm the flavor of the aromatics.
Heavy Cream — you can’t have chowder without cream! You can easily make this chowder vegan by using a plant-based cream alternative. Trader Joe’s makes a great one that is affordable and tastes great.
Olive Oil — helps cook down the aromatics.
Sea Salt — seasons and balances flavors.
Shredded Cheddar and Scallions — these are completely optional garnishes. They give the chowder a loaded baked potato sort of vibe. If you’re vegan, use a shredded cheddar style cheese (Violife is my go-to!).

What are Hakurei Turnips?

You’ve probably seen these humble little turnips in the store! Hakurei turnips are small white turnips with a delightfully sweet flavor and a more tender, juicy texture compared to their larger counterparts. They are frequently sold in the States under the names “salad turnips”, “baby turnips”, or “Japanese turnips”. Depending on where you live, they are most commonly available during fall, winter, and spring. You can find them at farmers markets, well-stocked grocery stores, and Asian supermarkets.

Key Steps to Making this Potato Chowder

PREP THE VEGGIES. While your pot heats up, you’ll do all of the chopping for the onion, leek, jalapeños, garlic, thyme, potato, and turnips. This will streamline everything once you start the cooking process.

SAUTE THE AROMATICS. Before we add the turnips and potatoes, we’re building flavor with our aromatics (onion, leek, jalapeño, garlic, thyme, and oregano). The onions and leeks are cooked first until they soften, then the jalapeño is added. Once it softens, the garlic, thyme, and oregano are added. These are cooked for about 2 more minutes before the potatoes and turnips are stirred in.

ADD THE STOCK AND SIMMER. After you stir in the potatoes and turnips, you’ll pour in the stock or bouillon/water. Allow everything to come to a simmer. Simmer for 12-15 minutes or until the potatoes and turnips are fork tender.

ADD THE CREAM. Once the potatoes and turnips are tender, turn off the heat then stir in the cream. Serve your chowder as-is or sprinkle some shredded cheddar and sliced scallions on top. You can also serve your favorite bread alongside the chowder if you like.

Notes on Substitutions

Make it Vegan — substitute plant-based cream for the heavy cream.
Can’t find Hakurei turnips? — you can either use another russet potato in their place or use 1-2 standard larger turnips.
Jalapeños — you can use 1 large poblano pepper instead. If you don’t want any spice at all, simply leave them out.
Fresh Thyme — you can use dried thyme in place of the fresh thyme. You’ll need a scant 1/2 teaspoon of dried thyme leaves.
Garlic — if you don’t have fresh garlic but have garlic powder, you can use 1/4 teaspoon in place of the 2 cloves called for in the recipe.

Looking for other cozy soups to enjoy this winter? Try this winter minestrone with collards, sweet potatoes, and fennel or this celeriac and fennel potato soup with smoky shiitakes. If you’d like to browse all of the soup recipes in the archives, head here!

Potato Chowder with Hakurei Turnips

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Author: Courtney West
Total Time: 35 minutes
Yield: 2–4 servings 1x
Diet: Gluten Free

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Ingredients

Units Scale

1 medium yellow onion
1 leek
1–2 jalapeño peppers
2 cloves garlic
1 teaspoon fresh thyme leaves
1 bunch Hakurei turnips
1 large russet potato
2 tablespoons olive oil
salt, to taste
1/2 teaspoon dried oregano
3 cups low sodium vegetable broth, or 1 vegetable bouillon cube + 3 cups of water
1 cup heavy cream
optional for serving: shredded cheddar cheese, sliced scallions, bread

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Instructions

Prep the veggies while you heat a Dutch oven over medium heat. Dice the onion. Trim away the dark green tops and root end of the leek and discard/compost/save for stock. Cut the leek in half lengthwise, then cut each of those halves in half again. Thinly slice then place in a colander and rinse well. Set aside to drain. Finely chop the jalapeño. If you want it mild, remove the veins/seeds before chopping. Mince the garlic and chop the thyme leaves. Peel the potato and dice it. Remove the greens from turnips and chop them into pieces of similar size to the potatoes.

Add oil to the Dutch oven. Once shimmering, add the onion and leek. Season with a pinch of salt. Cook, stirring every minute or so, until the veggies have softened and the onion is translucent (about 3-5 minutes). Add the jalapeño and cook until softened and the onions/leeks are starting to get a bit of color (about 3-4 minutes). Stir in the garlic, thyme, and dried oregano. Cook, stirring constantly, for 2 minutes. Stir in the potatoes and turnips then add the broth (or alternately, the water and bouillon cube). Season with a hefty pinch of salt. Allow the broth to come to a simmer. Simmer for 12-15 minutes or until the potatoes and turnips are fork-tender.

Turn off the heat, then stir in 1 cup of cream. Serve warm garnished with shredded cheddar and sliced scallions if you like.

Store leftovers in an airtight container in the fridge and enjoy within 5 days.

Notes

You can easily make this vegan by swapping a plant-based cream for the heavy cream. Trader Joe’s makes a great affordable option!
For a mild spice level, use 1 jalapeño and remove all of the veins and seeds. For a medium spice level, use 2 jalapeños but leave in some of the veins/seeds. For a very spicy version, use 2 jalapeños and do not remove any of the veins/seeds.
Hakurei turnips are sometimes sold as “salad turnips” or “Japanese turnips” at grocery stores.

Prep Time: 10 minutes
Cook Time: 25 minutes