Clean Cranberry Orange Scones
Yields: 8 scones
 
These tender scones are ready in just 30 minutes, making them perfect for a sweet weekday breakfast treat or lazy weekend brunch. They’re full of bright orange flavors and tangy cranberries—such an irresistible combination! Leftover scones will keep for at least a week if stored in an airtight container in the refrigerator.
  • 1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 tbsp (7g) orange zest (about 1 large orange)
  • 2 tbsp (28g) unsalted butter, cold and cubed
  • ½ cup (120g) plain nonfat Greek yogurt
  • 3 tbsp (45mL) honey
  • 3 tbsp (45mL) freshly squeezed orange juice
  • 1 tsp vanilla extract
  • ¾ cup (82g) fresh cranberries, diced
  • 2 tsp nonfat milk
  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Whisk in the orange zest. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, honey, orange juice, and vanilla. Fold in the diced cranberries with a spatula.
  3. Using a spatula, shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 18-21 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

For a gluten-free version, use the following blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if they’re measured like this.

The zest provides the majority of the orange flavor. Don't skip it!

Pure maple syrup or agave may be substituted in place of the honey.

Any milk may be substituted in place of the nonfat milk.

In a pinch, coconut oil may be substituted for the butter, but the texture of the scones will be affected. Very cold butter is required to achieve their tender texture, and since coconut oil melts at a much lower temperature, the results will not be the same.

It’s important to dice the cranberries finely, no larger than the size of chocolate chips, to ensure that the scones bake evenly. I typically use my food processor to do this—it’s so much faster!

Frozen and thawed cranberries that have been patted dry to remove any excess moisture may be substituted for the fresh. In a pinch, ⅓ cup of dried cranberries that have been hydrated may be substituted. To hydrate the dried cranberries, add them to a microwave-safe bowl, add water until it rises ½” above the cranberries, and cover the top with a lid or plastic wrap. Microwave on HIGH for 1 minute. Let the cranberries sit while preparing the scone dough. Just before mixing them in, drain and pat dry.

To see how to make these scones, watch this video of mine above the recipe. (It's for a similar recipe!)

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/10/30/clean-cranberry-orange-scones/