There’s nothing like the perfect scone to get you feeling a bit prim and proper while you snack.

 

While traditional scone recipes call for lots of butter and sugar, a few simple ingredient substitutions make it possible to reinvent this breakfast staple.

 

Whole Wheat Cranberry Orange Scones

Prep Time: 35 minutes/Servings: 8 scones

 

Made with Greek yogurt, whole wheat pastry flour, and raw turbinado sugar, these cranberry orange scones put a healthy twist on a classic recipe. More importantly, they do so without sacrificing texture and flavor.

 

Crispy on the outside and fluffy and moist on the inside, these scones give you all of the indulgence with none of the guilt. Pair them with a cup of your favorite tea and bit of sweet jam, and you’ve got yourself a treat fit for royalty.

 

Food and Wine, Food, Recipes, Scones, Recipes we love

Ingredients: Whole wheat cranberry orange scones (MUIDailyNews/Tamara Rahoumi)

Ingredients:

1½ cups whole wheat pastry flour

½ cup whole wheat flour

½ cup plain nonfat Greek yogurt

½ cup unsweetened vanilla almond milk

5 tbsp unsalted butter

1 tbsp baking powder

3 tbsp raw turbinado cane sugar, plus extra to sprinkle on top of scones

⅛ tsp salt

zest of one orange

¾ cup dried cranberries (you can also use fresh or frozen cranberries, if you prefer)

 

Directions:

Preheat your oven to 425 degrees.

In a bowl, whisk together the flours, baking powder, raw sugar, and salt.

Cut the cold, unsalted butter into small pieces and add it to the dry ingredients. Mix gently.

Stir the orange zest and cranberries into the dry ingredient mixture.

 

Food and Wine, Food, Recipes, Scones, Recipes we love

Directions for Whole wheat cranberry orange scones (MUIDailyNews/Tamara Rahoumi)

Add the yogurt and milk to the mixture and combine gently. As the dough thickens, begin kneading it with your hands in order to make sure that the ingredients are well combined and that all of the flour has been mixed into the dough.

 

Once the dough is well combined, remove it from the bowl and form a one-inch thick disk.

 

Slice the dough into 8 equal pieces.

 

Place the slices onto a baking sheet covered in parchment paper before sprinkling remaining raw sugar onto the top of the scones.

 

Bake until golden brown, about 15 minutes.

 

This is an adaptation of a recipe that originally appeared on the blog Cookie and Kate.

 
Have a healthy scone recipe you love? We want to hear about it! Share your recipes below or tweet me @tamarahoumi