Cranberry Orange Scones Directions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the whole wheat flour, sugar substitute, baking powder, and salt.
- Add the light butter to the flour mixture. Use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
- Stir in the dried cranberries and orange zest.
- In a separate bowl, whisk together the unsweetened almond milk, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this can make the scones tough.
- Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick.
- Use a sharp knife or a dough cutter to cut the circle into 8 wedges.
- Place the scones on the prepared baking sheet, leaving a little space between each one.
- Bake for 15-18 minutes, or until the scones are golden brown on top.
- Allow the scones to cool slightly on a wire rack before serving. Enjoy!
WW Points Calculation:
- Whole wheat flour (2 cups): 16 pts
- Sugar substitute (1/4 cup): 0 pts
- Baking powder (1 tbsp): 0 pts
- Salt (1/2 tsp): 0 pts
- Light butter (1/4 cup): 12 pts
- Dried cranberries (1/2 cup, no sugar added): 6 pts
- Orange zest (1 tbsp): 0 pts
- Unsweetened almond milk (2/3 cup): 1 pt
- Egg (1 large): 0 pts
- Vanilla extract (1 tsp): 0 pts
Total Points: 35
Servings: 8
Per Serving: 4.4 points
Nutrition Information:
- Calories: 155
- Fat: 7g
- Protein: 3g
- Carbohydrates: 21g
- Sugar: 6g
- Sodium: 180mg
I'm waiting for your comments! Enjoy!