Easy Cranberry Scones

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You can enjoy scones without the excess calories and sugar!

Mmmm… Here’s something just a bit sweet, but not too sweet! And maybe just a bit tangy, but not sour. Something you can have for breakfast or for a snack that’s fun and feels indulgent, but really isn’t that bad after all. What could this unlikely treat be? Well, it’s the Skinny Ms. Cranberry Scones recipe!

A healthy scone recipe, you say? Is that even possible? It is! And, as usual, leave it to Skinny Ms. to have found the healthy solution for you. We try. These cranberry scones are unlike any other you’ve ever tried, we’re sure of it. We’ve replaced refined white flour and white sugar with whole wheat flour and coconut palm sugar, and we’ve used coconut oil instead of cholesterol-filled butter. The end result is a clean eating treat you’ll never know is as healthy as it is!

What else is so great about the Skinny Ms. healthy scone recipe? It’s quick and easy to make! There are very few ingredients and you can go about your day while you’re waiting for the cranberries to plump and the coconut oil to solidify. Once you’ve mixed and shaped your cranberry scones, a mere 15-17 minutes in the oven will bake them to golden perfection. And you’re done! Just in time too, because your mouth is watering, isn’t it?

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Easy Cranberry Scones

A skinny take on a classic treat, these scones are absolutely divine with clean and healthy ingredients.
Yield 10 people
Serving Size 1 scone
Course Breakfast, Dessert, Snack
Cuisine United Kingdom
Author SkinnyMs.

Ingredients

Dry Ingredients

  • 2 cups white whole-wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup coconut palm sugar

Wet Ingredients

  • 5 tablespoons coconut oil solid, see instructions
  • 1 cup buttermilk low-fat, plus 1 tablespoon for brushing over scones

Fruit

  • 1 1/2 cups dried cranberries optional currants

Instructions

  • Preheat oven to 375 degrees.
  • Place measured coconut oil in the refrigerator for 30 minutes or until solid all of the way through. Line a rimmed baking sheet with parchment paper, set aside.
  • In a medium bowl, whisk together dry ingredients. Using a fork or hands, cut in coconut oil until it resembles coarse crumbs. Add buttermilk and stir just until moistened. Gently fold in cranberries, just until combined or dough leaves the side of the bowl.
  • Turn dough onto a working surface, lightly dusted with flour. Use hands to shape dough into a 1" thickness. Use a biscuit cutter, dip in flour, and cut into 10 biscuit shapes or using a knife, cut into rectangle shapes. Place on a parchment-lined cookie sheet (or a nonstick cookie sheet).
  • Brush scones with buttermilk. Bake until golden, about 15- 17 minutes. Allow to cool a bit before serving. Enjoy!

Nutrition Information

Serving: 1scone | Calories: 245kcal | Carbohydrates: 42g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 3mg | Sodium: 279mg | Fiber: 4g | Sugar: 19g |
SmartPoints (Freestyle): 11
Keywords Budget-Friendly, Kid-Friendly, Vegetarian

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SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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10 Comments

    1. Cindy, Please see below:

      In a medium bowl, whisk together dry ingredients. Using a fork or hands, cut in coconut oil until it resembles coarse crumbs. Add buttermilk and stir just until moistened. Gently fold in cranberries, just until combined or dough leaves the side of the bowl.

    1. Becky, Hmmmmm… I can’t say for sure since we’ve only used buttermilk. Scones typically need some type of milk or other dairy. What about coconut milk? That would work! 🙂

  1. Hi 🙂

    Thanks for the nice recipe! Can I use another kind of flour?`Would buckwheet flour work? Or coconut flour?

    1. Mia, We haven’t used either of these flours for this recipe so I can’t say for sure they’ll work. If using coconut flour add one egg. 🙂

  2. Where are the currants in this recipe that are mentioned in scones but not included in the recipe ingredients? The scone picture looks as if they are included too!

    1. Gloria, The currants can be used in place of cranberries or use 3/4 cup cranberries and 3/4 cup currants.

    1. Great question Melissa! You can use fresh blueberries. Toss them in 2 tablespoons of flour before adding them to the batter. This will help soak up the extra moisture.

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