Wouldn’t it be great if every week were only three days? If that sounds appealing, you’re not alone.
With Thanksgiving behind us, the gift-shopping season is in full swing. If you enjoy Christmas shopping and want to take mine on, I’d be forever grateful. I’m happiest shopping online; crowded malls tend to bring out the grumpy side of me this time of year.
If you overindulged last week, now is a good moment to eat a little lighter for a few days before the holiday baking and parties ramp up. Cranberry and orange are one of my favorite flavor combinations for winter. Usually I bake a lot of cranberry-orange loafs, but this time I made scones. Using Greek yogurt reduces the fat a bit and adds a pleasant tang, so these scones feel slightly lighter and more breakfast-friendly than richer, buttery quick breads.
Cranberry Orange Scones
10 minutes
15 minutes
25 minutes
These cranberry orange scones are a lighter take on a winter favorite. Fresh cranberries, bright orange zest and juice, and tangy Greek yogurt make them an ideal treat for breakfast or a cozy snack.
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 cup sugar
- Zest of one orange
- 3 tablespoons butter, diced into small cubes
- 3/4 cup low-fat plain Greek yogurt
- 1/2 cup orange juice
- 2/3 cup fresh cranberries
- Raw sugar, for sprinkling on top
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, sugar, and orange zest.
- Cut the diced butter into the flour mixture using two knives, a pastry cutter, or a fork until the mixture resembles coarse crumbs.
- Make a well in the center of the dry ingredients.
- Add the Greek yogurt and orange juice to the well and stir gently until just combined.
- Fold in the fresh cranberries, taking care not to overmix the dough.
- Turn the dough out onto a lightly floured surface, knead briefly to bring it together, and pat into an 8-inch circle. Cut the circle into 8 wedges and place them on a baking sheet lined with parchment paper. Sprinkle raw sugar on top of each scone.
- Bake for 10–15 minutes, or until the scones are golden brown. Allow to cool slightly before serving.
Nutrition Information:
Yield:
8
Serving Size:
1 scone
Amount Per Serving:
Calories: 207
Total Fat: 5g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 14mg
Sodium: 322mg
Carbohydrates: 35g
Fiber: 3g
Sugar: 11g
Protein: 6g
