Make these slightly sweet cranberry scones for your next brunch or afternoon treat. They’re absolutely perfect with a cup of tea or coffee!
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
3/4 cup fresh cranberries, chopped
1 tablespoon honey
1 3/4 cup 100% white whole-wheat flour
1/3 cup whole-grain cornmeal
2 tablespoons brown sugar
2/3 cup low-fat buttermilk
1/4 cup canola oil
2 egg whites
1 tablespoon baking powder
1 tablespoon orange zest
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
- Preheat oven to 400 F.
- In a small bowl, combine the chopped cranberries and honey and set aside.
- In another small bowl, combine the flour, cornmeal and brown sugar.
- In a large bowl, add the remaining ingredients, then add the cranberries and whisk to combine. Stir in the flour mixture to make the dough. The dough will seem dry, but do not over mix.
- Place the dough on a non-stick or parchment-lined sheet pan and form an 8 1/2-inch round.
- Using a floured knife, score the dough into 24 wedges; do not cut into separate sections because the scones will get over cooked.
- Bake for 14 to 16 minutes until golden brown.
- Remove and place on a wire rack to let cool.
- Separate and enjoy!
Nutrition information (per serving)
Makes 24 servings
Total fat: 2.5 g
Saturated fat: 0 g
Trans fat: 0 g
Protein: 2 g
Carbohydrate: 11 g
Fiber: 2 g
Sugar: 2 g
Cholesterol: 0 mg
Sodium: 105 mg
— Created by Chef Michelle Bartoul-Mangan of Cleveland Clinic Wellness.