Glazed Cranberry Scones

Scones are one of those guilty-pleasure sweets that always looks so tempting as you wait in line at the coffeehouse. For such a small treat, they can be deceptively full of sugar and calories. This homemade version works to cut back on a lot of that by replacing sugar with maple syrup and using whole wheat flour instead of starchy white flour.
  • Yield: 8 scones
  • Prep Time: 15 minutes
  • Cook Time: 18-21 minutes



  • 1½ cups whole wheat flour
  • 1 tablespoon orange zest
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cubed
  • ½ cup low-fat buttermilk
  • 3 tablespoons maple syrup
  • 3 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • ¾ cup dried cranberries
  • 2 teaspoons skim milk


  • ¼ cup confectioners’ sugar
  • 1–2 tablespoons orange juice


  1. For the scones: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the flour, orange zest, baking powder, and salt.
  3. Cut in the cold butter with a pastry cutter until the mixture forms fine clumps.
  4. Gently stir in the buttermilk, maple syrup, orange juice, and vanilla. Fold in the cranberries.
  5. Scoop the dough onto the baking sheet and shape the dough in a circle about ¾ inch thick. Brush the top with the milk. Slice the dough into 8 wedges.
  6. Bake for 18 to 21 minutes until the scones are golden and are cooked through.
  7. Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool further.
  8. For the glaze: Mix the confectioners’ sugar and orange juice until it reaches a smooth consistency. Drizzle over the cooled scones.

Variations: Use fresh cranberries instead of dried.

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