Healthier Cranberry Orange Scones


  • 2 cups all purpose flour ( plus extra to dust work surface and hands)

  • 3 Tbsp granular sugar

  • 1.5 tsp baking powder

  • 1/4 tsp baking soda

  • 1/2 tsp kosher salt

  • 1 Tbsp orange zest

  • 5 Tbsp cold unsalted butter, diced

  • 1/2 cup + 1 Tbsp milk

  • 1/4 cup (1/2 of single serving sized = 75 g) Greek yogurt, plain or vanilla flavored

  • 1 cup fresh cranberries

  • 2 Tbsp fresh orange juice

  • 1 egg + 1 tsp water for egg wash on top of scones

  • 1 Tbsp turbinado sugar for sprinkling on top of scones


      1. Preheat oven to 400 degrees F. Place oven rack on middle shelf.

      2. In a large mixing bowl, stir together flour, sugar, baking power, baking soda, salt, and orange zest. Add in diced cold butter and mix with electric mixer or pastry knives. A doughy crumb should form.

      3. Add milk, yogurt, and orange juice. Mix with an electric mixer until a thick, stiff dough forms.

      4. Fold in fresh cranberries. If dough is too sticky, place in the refrigerator for 15 to 20 minutes.

      5. Dust counter and hands with flour. Remove dough from bowl and place on floured surface. Roll into 1 large disc or 1 rectangle approximately one inch thick. Cut into 8 equal triangles. Place onto Silpat lined baking sheet. Using a pastry brush, brush tops of scones with egg wash and then sprinkle with a pinch of turbinado sugar.

      6. Bake at 400 F for 18 to 20 minutes, until golden brown.

Recipe courtesy of