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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


  • 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


  • 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