Moist and delicious, these scones are a healthy alternative to those made with a lot of butter*, heavy cream and refined sugar. This recipe uses white whole grain flour, yogurt, raw sugar and less or even no butter. An easy basic recipe that takes about 40 minutes start to finish. Perfect for Mother’s Day morning!
Lemon Cranberry Whole Grain Scones Recipe (low fat)
- 2 cups white whole grain flour (King Arthur)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons turbinado (raw cane) sugar, plus more for sprinkling on top
- 1/8 teaspoon salt
- 5 tablespoons cold unsalted butter* (or 5 Tbls butter substitute or a combination of the two)
- Zest of one lemon
- 3/4 cup dried cranberries (Craisins) or other berry, currants or raisins
- 1/3 cup chopped pecans
- 1/2 cup plain low fat yogurt (Greek is fine)
- 1/2 cup low fat milk (I used 1%)
1. Preheat oven to 425°.
2. Combine flours, baking powder, baking soda, sugar and salt in a bowl and whisk together.
3. Slice butter (or butter substitute) and drop into dry ingredients. With a pastry cutter, cut the butter into the flour. If you donʼt have a pastry cutter, use a knife to cut the butter into tiny pieces and mix it into the flour.
4. Add cranberries (or other fruit) and lemon zest and gently combine. (You can also use dried or fresh strawberries, frozen blueberries, no thawing necessary)
5. Gently mix in milk and yogurt. Eventually you will need to use your hands to knead the last of the flour into the dough.
6. On a piece of parchment or wax paper, form dough into a circle thatʼs about 1 1/2 inches deep all around. Cut the circle into 8 slices (like a pie).
7. Separate slices and place on a baking sheet covered in parchment paper or foil.
8. Lightly sprinkle the tops of the scones with a little raw sugar.
9. Bake for 15 minutes or until light brown.
Make an extra batch as these freeze well!