Breakfast Cranberry Orange Scones Contains wheat ((125 g) all-purpose flour), egg, milk (plain nonfat Greek yogurt) Light on saturated fat Makes8 sconesTotal40 minDietVegetarian Keep screen on Photograph made with AI (Gemini), staged from the recipe Ingredients½×1×2×USMetric0 of 141 cup all-purpose flour, spooned and leveled1 cup whole wheat flour, spooned and leveled1 tbsp sugar2½ tsp baking powder¼ tsp salt3 tbsp olive oil½ cup dried cranberrieszest of 1 orange (about 1 tbsp)2 tbsp orange juice100 g plain nonfat Greek yogurt1 large egg1 tbsp orange juice, for brushing1 tsp coarse sugar, for the topparchment for the pan MethodHeat the oven to 425 °F with a rack in the middle. Line a baking sheet with parchment.In a large bowl, stir both flours, the sugar, baking powder and salt together. Rub the orange zest in with your fingertips, then stir in the cranberries.Beat the egg with the first measure of orange juice, the yogurt and the olive oil until smooth. Pour it over the dry mix and stir with a fork until the dough just holds together. It will be shaggy and a little sticky.Turn it onto a floured counter and pat it, without kneading, into a round about ¾ inch thick. Cut it into 8 wedges.Set the wedges 2 inches apart on the pan. Brush the tops with the tablespoon of orange juice and sprinkle with the coarse sugar.Bake 15 to 18 minutes, until the tops are golden and a wedge feels firm and the middle is no longer doughy. Cool 5 minutes on the pan and serve warm. NutritionEstimatedPer scone · serving size 1 of 8Calories204Total fat6.3 gSaturated fat1.0 gSodium240 mgTotal carbohydrate32.7 gDietary fiber2.5 gTotal sugarsat least 8.5 g (1 row carries no value)Protein5.7 g Share Share this recipe Print view Save to an app All recipes asharedpalate.com · asharedpalate.com/cranberry-orange-scones
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