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
- For the scones: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine the ﬂour, orange zest, baking powder, and salt.
- Cut in the cold butter with a pastry cutter until the mixture forms ﬁne clumps.
- Gently stir in the buttermilk, maple syrup, orange juice, and vanilla. Fold in the cranberries.
- 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.
- Bake for 18 to 21 minutes until the scones are golden and are cooked through.
- Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool further.
- 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.