When it gets chilly out, there’s nothing that cheers me up more than making something homey in the kitchen. Anything to get me out of dusting. I hate dusting. I found this recipe that’s a healthier version than usual. Baking anything means carbs, but if you’re going to have them, morning time is best so you can use up all the glycogen stores by day’s end.
Don’t you feel better about eating these, already? These can be made in about 30 minutes and have that extra-special feel to them. They’re perfect to make for overnight guests or a weekend brunch. I love the tang of the orange. It’s a great combination with cranberry. If you’re having more than 2 or 3 people for breakfast, double the recipe.
Yields: 8 scones
- 1 1/2 cups white whole wheat flour
- 1 1/2 tsps baking powder
- 1/2 tsp salt
- 2 tbsps orange zest (use one if you like less orange flavor)
- 2 tbsps unsalted butter, cold and cubed
- 1/2 cup plain, nonfat Greek yogurt
- 3 tbsps honey
- 3 tbsps freshly squeezed orange juice (I just used the orange I zested!)
- 1 tsp vanilla extract
- 3/4 cup fresh cranberries or 1/3 cup dried, diced. Reconstitute with warm water and let them sit for about 1/2 hour
- 2 tsp nonfat milk or pea protein milk
- Preheat the oven to 425. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder and salt.
- Whisk in the orange zest
- Cut in butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs.
- Stir in the Greek yogurt, honey, orange juice and vanilla.
- Fold in the diced cranberries with a spatula.
- Using a spatula, shape the dough into a 3/4″ tall circle on the prepared baking sheet.
- Brush with milk.
- Slice the circle into 8 triangular segments with a sharp knife.
- Bake for 18-20 minutes or until the tops are lightly golden.
- Cool on the pan for about 5 minutes before transferring to a wire rack.