These cranberry and orange scones are a delightful blend of tart and sweet, perfect for those who crave a treat with a touch of indulgence but want to keep it light. Fresh cranberries provide a juicy, tangy burst of flavor in every bite, while the orange zest adds a refreshing citrus note that brightens the whole experience. The texture is soft and tender, with just enough crumble to make each mouthful feel like a small moment of cozy indulgence.
Crafted with light, cold butter and a low-fat buttermilk base, these scones come together easily without sacrificing flavor. The butter gives a subtle richness, while the buttermilk keeps them moist and soft. A sprinkle of sugar or a sugar substitute adds the perfect hint of sweetness, complementing the tartness of the cranberries and the zestiness of the orange.
These scones are baked to a golden brown, forming a slightly crisp exterior that contrasts beautifully with the soft inside. Enjoy them warm from the oven with a cup of tea or coffee, and savor how satisfying a lighter baked treat can be. Whether you’re on a Weight Watchers plan or just looking for a lighter scone recipe, these cranberry and orange scones are sure to become a new favorite.
Cranberry and Orange Scones
Ingredients
- 1 ¾ cups all-purpose flour
- 2 tbsp sugar (or a sugar substitute like Stevia, adjust to taste)
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp cold, light butter (cut into small pieces)
- ¾ cup fresh cranberries (you can also use dried cranberries, but they should be unsweetened or low-sugar)
- Zest of 1 large orange (about 1 tbsp)
- ¾ cup low-fat buttermilk (or almond milk for a dairy-free option)
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add butter: Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Add cranberries and orange zest: Stir in the cranberries and orange zest until evenly distributed.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
- Make the dough: Pour the wet ingredients into the flour mixture, stirring gently until a soft dough forms. Be careful not to overmix.
- Shape and cut: On a floured surface, lightly knead the dough a few times. Pat it into a 1-inch-thick circle. Cut into 8 wedges and place them on the prepared baking sheet, spacing them slightly apart.
- Bake: Bake for 15-18 minutes, or until the scones are golden brown on top.
- Cool and serve: Let the scones cool slightly before serving.
Nutrition Information (per scone)
- Calories: ~150
- Points: Approximately 4 (depending on your WW plan)
Enjoy these light and flavorful scones with a cup of tea or coffee!
