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.
You can use dried, fresh, or frozen cranberries. And I like to switch it up. When the holidays come around and fresh cranberries are on sale, I use fresh. In the spring and summer I use frozen or dried (whatever is on sale). It’s fun to change these up from time to time.
Low Calorie Cranberry Orange Scones
What You’ll Find in this Article:
Ingredients in Healthy Cranberry Orange Scones
You can swap out the floor for a gluten-free one to one blend to make these gluten-free. And you can also use your prefers sugar.
Just be sure to read my tips on swapping out the sugar in the recipe card below. Otherwise the glaze might not come out as you want it.
Shopping List for Skinny Cranberry Orange Scones:
- All purpose flour
- All-natural zero calorie sugar (see recipe card below for more information and ingredient swaps!)
- Baking powder
- Baking soda
- Fresh oranges
- Unsalted butter
- Unsweetened applesauce
- Unsweetened almond milk
- Dried cranberries (you can also use fresh or frozen)
- Chopped pecans (optional)
Orange Glaze:
- All-natural zero calorie powdered sugar (see recipe card below for more information and ingredient swaps!)
- Fresh orange juice
How to Make Healthy Cranberry Orange Scones
I really love cutting these with a pizza cutter. It’s easy and fun! But a knife will work too.
And make sure you either add parchment paper to your baking sheets or grease the sheets so the scones don’t stick.
How to Make Skinny Cranberry Orange Scones:
- 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.
Low Calorie Cranberry Orange Scones Recipe
I love these scones so much! When I was on my 150 pound weight loss journey (read more here) I had them every day for breakfast. And I used real sugar and real powdered sugar too. So use what you prefer. They will still be low calorie with traditional sugars!
More Low Calorie Baked Recipes:
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
Nutrition and Calories in Cranberry Orange Scones
What to Read Next:
Lose Weight By Eating Cookbooks
Share this Low Calorie Recipe:
