Egg-Free Cranberry Orange Scones
Servings: 8 scones
Egg-Free Cranberry Orange Scones are made whole wheat, minimal sugar, and plenty of Irish butter. These are definitely a winter staple!
- 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
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.
Serving: 1scone | Calories: 296kcal | Carbohydrates: 47g | Protein: 5g | Fat: 10g