There’s something irresistibly comforting about the aroma of freshly baked scones filling the kitchen. Whether you’re hosting a holiday brunch, enjoying a cozy afternoon tea, or simply treating yourself to something special, scones are ALWAYS a hit. My Greek Yogurt Cranberry Orange Scones are flaky, slightly sweet, and packed with the bright, refreshing flavors of orange and the tartness of cranberries. They are only 160 calories each and ridiculously quick & easy to make!
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Why You’ll Love These Scones
- Flaky Yet Tender Texture: Greek yogurt adds moisture and richness, making these scones incredibly tender on the inside while still being perfectly flaky on the outside. It also works as a great substitute for butter, making these lower in fat and calories.
- Zesty Orange and Tart Cranberries: The combination of orange zest and dried cranberries gives these scones a burst of flavor that’s both tangy and sweet.
- Easier Than You Think: This recipe is simple and doesn’t require any fancy ingredients or complicated steps. The dough comes together quickly and easily.
- Perfect for Any Occasion: Whether it’s for breakfast, an afternoon snack, or served at a holiday gathering, these scones are versatile and sure to impress your family and friends.
The Key Ingredients
- Greek Yogurt: Greek yogurt is a key ingredient that adds richness and moisture to these scones. It also helps them rise and creates a slightly tangy flavor, making these scones stand out from traditional recipes that use cream or butter.
- Dried Cranberries: Cranberries add a lovely chewiness and a pop of tart flavor that contrasts beautifully with the sweetness of the orange.
- Orange Zest: Fresh orange zest gives the scones a wonderful citrusy fragrance and flavor that pairs perfectly with the cranberries.
- Butter: While Greek yogurt adds moisture, a little butter is still necessary to achieve that classic scone flakiness.
- Flour and Baking Powder: The basic dry ingredients that give structure to the scones. Be sure to measure your flour correctly to avoid a dense texture.
- Maple Syrup: A touch of maple syrup sweetens the dough without overpowering the fruit or the yogurt’s tang.
Ingredients
- Flour – 1 1/2 cups of organic all-purpose flour, or oat flour.
- Orange Zest – I used the zest of one large orange. This is key to getting the orange flavor in your scones!
- Orange Juice – 3 tablespoons of fresh orange juice.
- Unsalted Butter– 3 tablespoons of unsalted grass-fed butter.
- Greek Yogurt – I used 1/2 cup of organic, plain, nonfat Greek yogurt. This makes the scones so soft!
- Sweetener – Use your favorite liquid sweetener! I use pure organic maple syrup.
- Cranberries – I use 1/3 cup of organic dried cranberries. Get the kind without all the added sugar.
- Baking Powder– 1 1/2 teaspoons.
- Salt – 1/2 teaspoon.
- Vanilla Extract – I used 1 teaspoon of organic vanilla extract.
- Glaze – This is optional, but I made a low calorie glaze by combining some orange juice and confectioner’s monk fruit until I got my desired consistency!
How To Make Them
- Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Add the dried cranberries to a microwave safe bowl. Fill up the bowl with water 1/2 inch above the cranberries. Microwave for 1 minute on high.
- Drain the cranberries and pat them dry. Set aside until later.
- In a medium bowl, whisk together the flour, baking powder, salt, and orange zest. Cut in the butter with a pastry cutter/large fork until the mixture resembles fine crumbs.
- Add in the Greek yogurt and cut it into the dough with your pastry cutter or fork until fully incorporated. You should have shaggy, slightly crumbly dough.
- Ad in the syrup, orange juice, and vanilla extract. Mix until fully incorporated with a rubber spatula. Then, fold in the cranberries.
- Shape the dough with your hands into a 3/4 inch tall circle on your baking sheet.
- Slice the dough into 8 triangular pieces. Bake for 20 minutes.
- In the meantime, make a glaze (if you choose to have one). I combined Confectioner’s style monk fruit with some orange juice until I got my desired consistency.
- After the scones have cooled for about 5 minutes, top with your glaze and enjoy!
The Key To Baking The Perfect Scones
Here are my tips for baking the perfect scones:
- Keep ingredients cold: The key to flaky scones is keeping your butter and other ingredients cold. Use cold butter and, if needed, chill the dough before baking.
- Don’t overmix: Mix the dough just enough to bring it together. Overworking it can result in tough scones.
- Don’t skip using the biscuit method: In the biscuit method, butter is cut into the flour mixture and then the liquids are added. While baking in the oven, the butter melts, the water in the butter produces steam, and as a result the product rises into flaky layers. I know cutting the butter in is kind of a slow process but trust me, it’s worth it!
How Do You Store Leftovers?
I put my leftovers in an airtight container in a cool, dry place on my kitchen counter. They are good for about 5 days, if they even stand a chance for that long on your counters haha!
Check Me Out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
These Greek Yogurt Cranberry Orange Scones are a delicious way to brighten up any morning or add a festive touch to your holiday table. The tangy Greek yogurt, paired with the sweet-tart cranberries and refreshing orange zest, creates the perfect balance of flavors. They’re easy to make, incredibly satisfying, and will surely become a family favorite. So, preheat that oven, gather your ingredients, and treat yourself to a batch of these delightful scones!
Greek Yogurt Cranberry Orange Scones
There's something irresistibly comforting about the aroma of freshly baked scones filling the kitchen. Whether you're hosting a holiday brunch, enjoying a cozy afternoon tea, or simply treating yourself to something special, scones are ALWAYS a hit. My Greek Yogurt Cranberry Orange Scones are flaky, slightly sweet, and packed with the bright, refreshing flavors of orange and the tartness of cranberries. They are only 160 calories each and ridiculously quick & easy to make!
Ingredients
Instructions
-
Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
-
Add the dried cranberries to a microwave safe bowl. Fill up the bowl with water 1/2 inch above the cranberries. Microwave for 1 minute on high.
-
Drain the cranberries and pat them dry. Set aside until later.
-
In a medium bowl, whisk together the flour, baking powder, salt, and orange zest. Cut in the butter with a pastry cutter/large fork until the mixture resembles fine crumbs.
-
Add in the Greek yogurt, sugar free syrup, orange juice, and vanilla. Mix until fully incorporated. Fold in the cranberries.
-
Shape the dough with your hands into a 3/4 inch tall circle on your baking sheet. Brush with the 1 tablespoon of almond milk.
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Slice the dough into 8 triangular pieces. Bake for 20 minutes.
-
In the meantime, make a glaze (if you choose to have one). I combined Confectioners Swerve with about 1 teaspoon of orange juice and almond milk until I got my desired consistency.
-
After the scones have cooled for about 5 minutes, top with your glaze and enjoy!
Servings 8
- Amount Per Serving
- Calories 161kcal
- % Daily Value *
- Total Fat 4.2g7%
- Saturated Fat 2.6g13%
- Cholesterol 11.9mg4%
- Sodium 171.3mg8%
- Total Carbohydrate 28.1g10%
- Dietary Fiber 1.7g7%
- Sugars 7.8g
- Protein 3.7g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
