Low Calorie Cranberry Orange Scones
These Low Calorie Cranberry Orange Scones are just 118 calories and so fun to make! I like to make a big batch and enjoy them all week as a meal prep breakfast. Special Tip: You can swap out the sugars for regular sugar, monk fruit, coconut sugar. Just about all sugars. Just make sure you use powdered sugar or sugar substitute for the glaze.
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
Serving: 1sconeCalories: 118kcalCarbohydrates: 19.7gProtein: 2.7gFat: 3.1gSaturated Fat: 1.8gCholesterol: 8mgSodium: 86mgPotassium: 68mgFiber: 0.9gSugar: 1.4gCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!