Grapefruit Cranberry Scones

Contributed by our good friend Kimberley Pearson. Check out her website at: or see this gluten free recipe on her website at: Grapefruit and Cranberry Scones


2-1/4 cups Perfect Flour Blend or Organic Perfect Flour Blend
5 teaspoons aluminum-free baking powder
1 large pinch sea salt
grated zest of 2 large grapefruit (preferably organic)
1/2 cup butter, chilled and unsalted, cut into 1" cubes or 1/2 cup refined coconut oil (solid)
6 tablespoons coconut sugar
1 large egg
3/4 cup coconut milk or other non-dairy milk
1/2 teaspoon apple cider vinegar
1 cup fresh or frozen cranberries


  1. Over a large bowl, sift all the dry ingredients (flour through sea salt). Add the sugars and the grapefruit zest and thoroughly mix the ingredients with your fingers. Using your fingers, cut the butter or coconut oil into the flour mixture until it resembles large peas and place the flour mixture in the fridge to chill for about 20 minutes.
  2. Preheat oven to 425° F. Line a baking sheet with parchment paper. In a separate small bowl, whisk the egg yolk with the milk and cider vinegar. Remove the chilled bowl from the fridge with the dry ingredients, make a well in the centre of the dry ingredients. and then pour the milk into the middle of the flour mixture.
  3. Use a fork to mix in the milk until it forms a nice firm dough that holds its shape. If you find the dough crumbly, add more milk.
    Now add the cranberries by gently pressing them into the dough. Try to avoid crushing them. Form the dough into 2 equal sized dough balls and knead lightly in a little of the Perfect Flour Blend for about 20 seconds.
  4. Take one ball of dough and place on the parchment lined baking sheet and using the palm of your hand, press gently down on the dough ball until you have a thickness of about 1 ½ inches. Take a sharp knife and cut the round in half, then cut those halves into thirds so that you have 6 triangles in total. Spread this out on the baking sheet and repeat with the remaining dough ball.
  5. Place 6 scones on each baking sheet, leaving plenty of space between each scone. Place the second batch of 6 scones in the refrigerator while you bake the first batch. Bake for about 20 to 25 minutes (or less if your oven runs hot) until they are nice and golden both on the tops and on the bottoms (you may have to check the bottoms to see if they are brown enough or they will be a bit gummy).
  6. Serve with butter and preserves.