• Preheat oven to 350 degrees F. Grab your 8/9" round cake pan and press a large sheet of parchment into the pan, leaving the extra sticking up on the sides.
• Start by milling your sorghum into a fine flour. You can also use brown rice flour.
• Add your dry ingredients to a bowl:sorghum flour, coconut sugar, ground flax seeds, baking powder and salt.

  Mix with a fork.
• To the dry mixture, add cold milk. Stir until the flour is all moistened. Cube the cold butter into the mixture, cut into flour mixture with a fork or pastry cutter.
• Stir in chopped cranberries, vanilla and orange zest.
• Dump the dough into the prepared round pan. Using your hand or a rubber spatula, press the dough into the pan until it is flattened and pressed all the way to the edges.
• Grab the extra parchment paper sticking up from the sides and lift the dough out of the round pan. Place onto a sheet pan.
• Using a chef knife dipped in sorghum flour, cut the dough into 8 equal pieces. You may need to reapply flour to the knife between each cut to prevent sticking. Sprinkle the tops of the scones with turbinado sugar.
• Place the scones in the oven for 20 minutes. I like to rotate mine halfway through baking to ensure even baking. Remove from the oven.
• While the scones are still warm, go ahead and re-cut on the lines you previously cut prior to baking. Allow to cool completely before moving from the pan.

Making the Glaze

• While the scones are cooling, make your glaze.
• Take the orange juice and additional coconut sugar and vanill and whisk in a bowl. You can use powdered sugar here if you prefer.

  If you are using granulated coconut sugar, like to put my glaze in a small blender to create a smooth glaze.

  If your icing is dry, add a little more orange juice.
• Once the scones have cooled you will drizzle on the glaze. *If you plan to freeze the scones, I prefer to leave them un-glazed until they will be eaten.

  Spread the scones out on the sheet pan so the glaze can run down the sides of the scones.

  Zest with additional orange zest and finely chopped cranberries if you'd like. This adds another pop of color!

  Store in an airtight container in the fridge for a week or freezer for 3 months!