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! Plus there is only a 1/4 cup of sugar in the entire recipe and they are only 108 calories a piece. Egg-Free Cranberry Scones are definitely a new favorite!

Egg-free cranberry orange scones

Start by preheating the oven to 350°F and lining a baking sheet with parchment paper or a silicone baking matIf using the buttermilk substitute, combine the skim milk and vinegar in a small bowl and set aside. If you’re using regular buttermilk, you don’t need to do anything with it at this time.

Dry Ingredients

In a large bowl, combine the flour, sugar, baking powder, salt, and zest. Cut in the butter and mix it in using a pastry blender or by hand. If you happen to not double check that you have butter in the fridge and realize the only butter on hand is frozen (as I may or may not have done a time or two), try using a cheese grater instead of cutting it.

Egg-free cranberry orange scones

Whisk the buttermilk, applesauce, and honey in a medium sized bowl. Add the wet ingredients to the dry and mix until the dough has come together, but do not over mix. If the dough is still very sticky, add some extra flour. Gently fold in the cranberries.

Turn out half of the dough onto a lightly floured surface and form it into a circle, roughly six inches in diameter. Using a butter knife, cut the circle into 12 portions. Place each scone on the baking sheet. Repeat with the rest of the dough.

Egg-free cranberry orange scones

Bake for about 15 minutes or until the scones turn slightly golden. Test them with a toothpick when you suspect they are ready. Then place them on a cooling rack. Enjoy!

Egg-Free Cranberry Orange Scones

With only a 1/4 cup of sugar in the entire recipe and 108 calories a piece, Egg-Free Cranberry Scones are definitely a new favorite!
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Breakfast, Snack
Cuisine American
Servings 24 scones
Calories 108 kcal

Ingredients
  

  • 3 Tbsp buttermilk or 3 Tbs skim milk + ¼ tsp apple cider vinegar
  • 2 cup whole wheat pastry flour plus extra for kneading
  • ¼ cup sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 7 Tbsp cold butter
  • ¾ cup unsweetened applesauce
  • 3 Tbsp local, raw honey
  • 1 cup dried cranberries
  • 1 Tbsp orange zest

Instructions
 

  • Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
  • If using the buttermilk substitute, combine the skim milk and vinegar in a small bowl and set aside.
  • In a large bowl, combine the flour, sugar, baking powder, salt,and zest.
  • Cut in the butter and mix it in using a pastry blender or by hand. If your butter happens to be frozen, try using a cheese grater instead of cutting it.
  • Combine the buttermilk, applesauce, and honey in a medium sized bowl.
  • Add the wet ingredients to the dry and mix until the dough has come together. Do not over mix. If the dough is still very sticky, add some more flour.
  • Gently fold in the cranberries.
  • Turn out half of the dough onto a lightly floured surface and form it into a circle, roughly six inches in diameter.
  • Using a floured butter knife, cut the circle into 12 portions. Place each scone on the baking sheet.
  • Repeat with the rest of the dough.
  • Bake for about 15 minutes or until they turn slightly golden. Test them with a toothpick when you suspect they are ready. If it comes out clean, they are ready. Then place them on a cooling rack.
Keyword baking, clean eating, cranberry, egg free, orange, scone, vegetarian
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