These Low Calorie Cranberry Orange Scones are just 118 calories each and have just 1.4g of sugar!. I love to make these for meal prep breakfasts. But they are great as snacks, desserts and to enjoy during your afternoon tea.
Ingredients You’ll Need:
- 3 cups all purpose flour
- ½ cup all-natural zero calorie sugar (or regular sugar)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Zest of 2 oranges
- 4 tablespoons unsalted butter
- ½ cup unsweetened applesauce
- ½ cup almond milk
- ½ cup dried cranberries (you can also use fresh or frozen)
- ¼ cup chopped pecans optional
Low Calorie Cranberry Orange Scones
Healthy Cranberry Orange Scones Meal Prep and Storage
Meal Prep: You can easily meal prep these! Simply wrap individual portions in parchment paper, and stack in a gallon freezer bag or container.
Storage: Will hold in the fridge for 5 days and in the freezer for a month.
Reheating: You can add the wrapped servings to the microwave for 1-2 minutes. Or pop in a toaster/toaster oven for a couple minutes.
Low Calorie Cranberry Orange Scones
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Low Calorie Cranberry Orange Scones
Ingredients
Low Calorie Cranberry Orange Scones:
- 3 cups all purpose flour
- ½ cup all-natural zero calorie sugar (or regular sugar)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Zest of 2 oranges
- 4 tablespoons unsalted butter
- ½ cup unsweetened applesauce
- ½ cup almond milk
- ½ cup dried cranberries (you can also use fresh or frozen)
- ¼ cup chopped pecans optional
Orange Glaze:
- ½ cup all-natural zero calorie powdered sugar (or regular powdered sugar)
- 2 teaspoons fresh orange juice
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, baking soda and orange zest together in a large bowl or your big standing mixer.
- Cut the butter in small pieces and then add to the flour mix and work with your fingers until the pieces are small as peas.
- In a separate bowl combine the applesauce and almond milk. Slowly add to the flour mixture stirring until just combined, add in the cranberries and fold in.
- Flour a clean surface, split the scone batter in two dough balls on the floured surface.
- Squish and mold into two round discs, using a pizza cutter or large knife, cut each disk into 8 slices, just like you are cutting a pizza or a pie.
- Arrange on the baking sheet, you can get them close together as they don’t spread too much but make sure they are not touching. Bake for 15-17 minutes, until they are slightly golden.
- Remove from the oven, let cool on the baking sheet for 5 minutes.
- In a small bowl combine the powdered sugar and 1 teaspoon of orange juice, adding in more as you mix as needed. Once you get to the right consistency stop adding in juice. You want it to be just runny enough to drizzle off the spoon in a steady stream.
- Once the scones are completely cool, use a spoon to drizzle the glaze over the tops.
- Serve immediately, or store in a freezer bag or container in the fridge for 5-6 days or the fridge for a month.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Cranberry Orange Scones
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