Cranberry Orange Scones

Perfect with a cup of hot tea.



Cranberry Orange Scones

  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat pastry flour
  • 2/3 cup plus 2 teaspoons raw cane sugar (Turbinado sugar, it is a course granule)
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 tablespoons chilled butter cut into pieces
  • ½ cup chopped dried cranberries
  • 2 teaspoons fresh grated orange zest
  • 1 cup plain low fat yogurt
  • ¼ cup fat free milk

Preheat oven to 400 degrees. Coat baking sheet with nonstick cooking spray or line with parchment paper and then spray with non stick spray.

In mixing bowl, combine flours, 2/3 cup sugar, baking powder, baking soda and salt. Using a pastry blender cut in butter until mix resembles coarse meal. Add cranberries, zest and toss well. In a small bowl, mix yogurt and milk, add to the flour mix, stir until the flour mixture is moist, it will be sticky. Turn dough out onto floured surface and knead 4-5 times. Pat dough into an 8 inch circle on prepared baking sheet. Score the dough into 12 wedges, (don’t separate dough completely) Sprinkle with 2 teaspoons Turbinado sugar. Bake 12-15 minutes or until lightly golden.

Yields: 12 scones  Serving Size: 1 scone

Nutritional Information

Per Scone: 120 Calories, 3g Fat, 3g Fiber,22g Carbs, 3g protien,

WWPs 2/ WWPP 3

These freeze well.

Adapted from Conscious Cuisine by Chef Cary Neff


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