Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This is to ensure that your scones do not stick and allows for even cooking.

In a large mixing bowl, whisk together the gluten-free pancake blend, sugar, baking soda, cinnamon, and a pinch of salt. Combining these ingredients thoroughly will ensure that the baking soda is evenly distributed.

Add the diced cold butter to your dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. This step ensures your scones will have that flaky, tender texture.

In a separate bowl, whisk together the whipped egg, milk, orange zest, and vanilla extract. Slowly pour this mixture into the dry ingredients, stirring gently.

Toss in the dried cranberries at this stage. Make sure they are evenly mixed in, without overworking the dough. We want to maintain the fluffiness of the scone.

Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Using a sharp knife, cut the dough into triangles or rounds. Place them onto the prepared baking sheet, leaving some space in between.

Bake your scones in the preheated oven for about 15-20 minutes, or until golden brown on top. The aroma will start to fill your kitchen, making it hard to resist.

Once they’re done, allow them to cool slightly before devouring. They’re best enjoyed warm, but they can be stored for later too!