Step 1

Preheat the oven to 375 degrees F. line a baking sheet with parchment paper. Pour gluten-free flour, almond flour, sugar, walnut, tapioca flour, flaxseeds, baking powder, xanthan gum, salt in a bowl and mix.

Step 2

Add butter and mix properly to form a fine crumb.

Step 3

Mix orange juice, vanilla, and almond extract. Add to the dry mix along with the cranberries and form into a ball.

Step 4

Transfer dough onto the prepared baking sheet and roll into a circle about 1 inch thick. Cut into equal triangles.

Step 5

Brush scones with almond milk, then sprinkle with sugar.

Step 6

Bake for 20-25 minutes or until golden brown.