Egg-Free Cranberry Orange Scones

Egg-Free Cranberry Orange Scones

In today’s recipe, I’m going to combine aspects of two classic favorites: Lemon Raspberry Scones and Orange-Raisin Irish Soda Bread. Since cranberry orange everything is a must in the winter, I took the idea of orange-raisin (or in this case cranberry) from the soda bread and replaced lemon zest with orange zest and raspberries with cranberries in the scones. The results were delightful! These whole wheat, Egg-Free Cranberry Orange Scones are definitely a new winter favorite!

egg-free cranberry orange scones

How to Make Egg-Free Cranberry Orange Scones

Start by preheating the oven to 350°F and lining a baking sheet with parchment paper.

In a large bowl, combine the flour, sugar, baking powder, salt, and zest. Cut in the cold butter with a knife or use a cheese grater to shred it. Mix it in by hand or by using a pastry blender. Break up the butter until it is evenly distributed in pea-sized pieces throughout the flour mixture.

Then add Organic Valley buttermilk and orange extract. Use a wooden spoon to stir the ingredients until a sticky dough forms.

egg-free cranberry orange scones

Turn out he dough onto a lightly floured surface and form it into a circle, roughly an inch high. Using a floured butter knife, cut the circle into eight even portions (more or less depending on big you like them).

Transfer each scone on the baking sheet and bake for about 15 minutes. The tops should be slightly golden and a toothpick inserted in the center should come out clean.

I hope you enjoy these Egg-Free Cranberry Orange Scones! Let me know what you think in the comments below and tag @roots_and_rosemary in your Instagram photos!

egg-free cranberry orange scones

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Egg-Free Cranberry Orange Scones

Egg-Free Cranberry Orange Scones are made whole wheat, minimal sugar, and plenty of Irish butter. These are definitely a winter staple!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 8 scones
Calories: 296kcal

Ingredients 

  • 2 cup whole wheat pastry flour plus extra for kneading
  • ¼ cup sugar
  • 1 Tbsp baking powder
  • ½ tsp Celtic sea salt
  • 1 Tbsp orange zest
  • 7 Tbsp Irish butter chilled
  • ¾ cup Organic Valley buttermilk
  • 1 tsp orange extract
  • 1 cup dried cranberries

Instructions

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • In a large bowl, combine the flour, sugar, baking powder, salt, and zest.
  • Cut in the butter with a knife or cheese grater and mix it in using a pastry blender until it is evenly distributed in pea-sized pieces.
  • Add the buttermilk and orange extract and mix the ingredients together until a sticky dough forms.
  • Gently fold in the cranberries.
  • Turn out the dough onto a lightly floured surface and form it into a circle, about an inch high.
  • Using a floured butter knife, cut the circle into 8 even triangles and transfer the scones to the prepared baking sheet.
  • Bake for about 15 minutes or until the tops are slightly golden. When a toothpick inserted in the center comes out clean, they are ready.

Nutrition

Serving: 1scone | Calories: 296kcal | Carbohydrates: 47g | Protein: 5g | Fat: 10g
Tried this recipe?Tag @roots_and_rosemary on Instagram


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