Easy Cranberry Scones

Easy Cranberry Scones

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 SkinnyMs. Cranberry Scones recipe!

A healthy scone recipe, you say? Is that even possible? It is! And, as usual, leave it to SkinnyMs. 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 SkinnyMs. 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 Recipe

Easy Cranberry Scones Recipe

Yields: 10 servings | Serving Size: 1 scone | Calories: 245 | Total Fat: 8 g | Saturated Fat: 6 g | Trans Fat: 0 g | Sodium: 279 mg | Cholesterol: 3 mg | Carbohydrates: 42 g | Fiber: 4 g | Sugars: 19 g | Protein: 5 g| SmartPoints: 11 |

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 solid coconut oil, see instructions
  • 1 cup low-fat buttermilk, plus 1 tablespoon for brushing over scones
  • Fruit
  • 1 1/2 cups dried cranberries, optional currants

Directions

  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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).
  5. Brush scones with buttermilk. Bake until golden, about 15- 17 minutes. Allow to cool a bit before serving. Enjoy!
https://skinnyms.com/easy-cranberry-scones-recipe/

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10 Comments on "Easy Cranberry Scones"

  1. Cindy  September 28, 2015

    The 1 cup buttermilk is added in with the coconut oil, I assume??

    Reply
    • SkinnyMs  September 29, 2015

      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.

      Reply
  2. Becky  February 16, 2016

    Would the recipe work if I substitue orange juice for the buttermilk?

    Reply
    • Gale Compton  February 18, 2016

      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! 🙂

      Reply
  3. Mia  June 2, 2016

    Hi 🙂

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

    Reply
    • Gale Compton  June 4, 2016

      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. 🙂

      Reply
  4. Gloria Comper  June 21, 2016

    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!

    Reply
    • Gale Compton  June 25, 2016

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

      Reply
  5. Melissa  November 21, 2016

    Can I use fresh blueberries?

    Reply
    • Nichole Furlong  November 21, 2016

      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.

      Reply

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