Healthy Recipe: Oat Scones with Cranberries & Orange

Healthy recipe for oat scones with cranberries and orange zest

Oat Scones with Cranberries & Orange

Recipe by Charity Ferreira | Photo by Erin Kunkel

If you’re craving tender, flaky scones, consider baking with whole grains. Yes, the best scone recipes always rely on butter, but oats and whole wheat balance it with other benefits, and cranberries and orange zest make these cozy and bright. Bake a batch and stash a few in the freezer, so you can heat them up for quick and easy breakfasts high in filling fiber.


2 cups (10 oz/315 g) whole-wheat pastry flour
1 cup (3 oz/90 g) rolled oats
¼ cup (2 oz/60 g) sugar
1 tablespoon baking powder
2 teaspoons baking soda
½ teaspoon salt
6 tablespoons unsalted butter, cold, cut into chunks
¾ cup (6 fl oz/180 ml) low-fat buttermilk
1 large egg
1 teaspoon pure vanilla extract
1 tablespoon grated orange zest
½ cup (3 oz/90 g) dried cranberries


Preheat the oven to 350°F (180°C). Line a baking sheet with parchment.

In a bowl, stir together flour, oats, sugar, baking powder, baking soda, and salt. Add the butter and use a fork or your fingers to work it into the flour mixture, until the butter pieces are the size of peas and the mixture resembles coarse crumbs.

In a small bowl, whisk together the buttermilk, egg, and vanilla. Add to the flour mixture, along with the orange zest and cranberries, and stir just until evenly moistened (the dough will look crumbly).

Scrape the dough onto a floured surface. With lightly floured hands, gently shape the dough into a flat round about 1½ inches (4 cm) thick. Use a large knife to cut the round into 8 wedges.

Place the wedges a couple of inches apart on the prepared baking sheet. Bake until the tops are browned, 25 to 30 minutes. Let cool slightly and serve warm. Or cool completely, wrap tightly, and freeze for up to 2 months.

Makes 8 scones


Nutrition Facts (per serving)

Calories 291
Protein 6 g
Total fat 10 g
Saturated fat 6 g
Carbs 44 g
Fiber 5 g
Total sugars 12 g
Added sugars 10 g
Sodium 697 mg

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