From Linda Cicero’s Cook’s Corner Column

Scones

Gluten-Free Cranberry Orange Scones

For the scones:

Vegetable oil spray (optional)

2 cups gluten-free baking mix, such as Bisquick brand

1/4 cup plus 2 tablespoons sugar

6 tablespoons (3/4 stick) cold unsalted butter or margarine, cut into 12 pieces

2 large eggs, lightly beaten

1 cup buttermilk or coconut milk

2/3 cup chopped dried cranberries

1 packed tablespoon orange zest (from 1 orange)

1/2 cup chopped walnuts (optional)

For the glaze:

1 cup confectioners’ sugar

2 to 3 tablespoons orange juice

Place a rack in the center of the oven and heat to 375 degrees. Line 2 baking sheets with parchment paper or mist with vegetable oil.

Place the baking mix and 1/4 cup sugar in a large mixing bowl; stir to combine. Scatter butter over mixture. Using 2 small knives or a pastry cutter, cut in butter until mixture looks like small peas. Add the eggs, buttermilk, cranberries, orange zest and walnuts. Stir with a large spoon until the dough just comes together, about 25 strokes.

Place 1/4-cup portions of dough on prepared pan about 2 inches apart. You will have room for about 8 scones, or half of the dough. (Do not flatten or spread the dough.) Sprinkle with remaining sugar.

Bake one tray at a time until golden brown on the bottom and firm to the touch, 12 to 15 minutes. They will not brown on top. Transfer to a wire rack to cool for about 10 minutes.

While the second tray bakes, make the glaze: Place the confectioners’ sugar in a small bowl and whisk in 2 tablespoons of orange juice, adding up to 1 more tablespoon if the glaze is too thick. Drizzle on top of the cooled scones and serve. Makes 16 scones.

Source: Adapted from “Unbelievably Gluten-Free” by Anne Byrn (Workman).

Per scone: 203 calories (28 percent from fat), 6.3 g of fat, (3.2 saturated fat, 1.5 g monounsaturated fat), 36 mg cholesterol, 3.8 g protein, 32 g carbohydrates, 1.1 g fiber, 412 mg sodium.