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Cranberry Orange Scones

This dessert for breakfast is just what you've been craving!

Cranberry Orange Scones
Cranberry Orange Scones

What better way to start your day than with this recipe for Cranberry Orange Scones! They're simple, full of flavor, and great for those mornings when you just need a little something sweet to kick start your day. Dessert for breakfast is not always the healthiest option, but these scones use whole wheat flour and other carefully chosen ingredients to make them guilt-free! Pour yourself a cup of coffee and enjoy one of these perfectly soft scones, and you'll have a smile on your face for the rest of the day.

From the Chef: Scones are my go-to lazy Sunday morning breakfast food. I love to just sit out on the back deck, book in hand, as I get ready to take on the rest of the day. Feel free to substitute the cranberries for your favorite type of berry!
- Addie Gundry


This recipe is from RecipeLion's 103 Cookbook series, The Lighten Up Cookbook: 103 Easy, Slimmed-Down Favorites for Breakfast, Lunch, and Dinner Everyone Will Love.

Yields8 scones

Preparation Time15 min

Cooking Time18 min

Ingredients

  • 1 1/2 cup whole wheat flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon orange zest
  • 4 tablespoons cold unsalted butter, cubed
  • 1/2 cup low-fat buttermilk, cold
  • 3 tablespoons maple syrup
  • 3 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • 3/4 cup dried cranberries
  • 1/4 cup confectioners' sugar
  • 1 tablespoon orange juice

Instructions:

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  2. In a medium bowl, combine the flour, baking powder, salt, and orange zest.

  3. Cut in the cold butter with a pastry cutter until the mixture forms fine clumps.

  4. Gently stir in the buttermilk, maple syrup, orange juice, and vanilla. Fold in the cranberries.

  5. Scoop the dough onto the baking sheet and shape the dough in a circle about 3/4 inches thick. Brush the top with a bit of milk. Slice the dough into 8 wedges.

  6. Bake for 18 to 21 minutes until the scones are golden and the scones are cooked through.

  7. Let the scones cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool further.

  8. Mix the confectioners' sugar and orange juice until it reaches a smooth consistency. Drizzle over the cooled scones.

Variations:

  1. Use fresh cranberries instead of dried.

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