Nothing says fall and holiday like cranberry. Except maybe pumpkin, but today we are talking cranberry. These Whole Wheat Lemon Cranberry Scones are exactly what your fall morning is missing. Have you ever had one of the orange cranberry scones at Starbucks? These homemade scones are lightly sweetened, made with all whole grains, and won’t leave you with a dreadful stomachache.
Lately, I’ve had quite the craving for sweets. This is all thanks to you, Baby Boy, who apparently has his father’s taste buds. This combined with the fall weather that has finally arrived in Indiana has left me wanting to bake some fall goodness. And that’s where these lemon cranberry scones come in.
See, I actually developed this recipe a couple years ago and then I LOST it. We looked everywhere. I could’ve tried to come up with it again, but I just never did. Then, as we are unpacking from the move I came across an old notebook and out fell the recipe, “Whole Wheat Lemon Cranberry Scones.” I may have done a happy dance right there and made them the next day. Maybe.
It’s not all year long that you can find fresh cranberries. I usually buy them on sale and stock my freezer for the rest of the year. Because cranberries are truly too delicious to have a couple months out of the year. Cranberries are loaded with health benefits too, so they are perfect to work into a variety of dishes and smoothies.
Health Benefits of Cranberries
Cranberries are best known for their prevention of UTIs. And in fact, this study done in 2016 actually confirmed that they do have the ability to prevent UTIs in women. (The study was done on cranberry juice – much more highly concentrated than the amount of cranberries you would get in scones.) However, cranberries have an array of benefits including some new research that shows they may benefit gut health.
Many of the benefits of cranberries are due to their incredibly high level of antioxidants. In fact, they beat out almost all other fruits and vegetables with their antioxidant content.
So, all this to say, throw in the cranberries. If you’re going to bake, might as well add something beneficial, right? 😉
Whole Wheat Lemon Cranberry Scones
Okay, back to my scones. Orange and cranberry may be the more popular combination; however, lemon cranberry does not disappoint. I will admit this was part by accident. The first time I sat down to make those of the orange cranberry variety I didn’t have any oranges. But I did have lemons, and I never looked back.
The greek yogurt in this recipe is a switch up from the heavy cream or half and half many recipes call for. And my Whole Wheat Lemon Cranberry Scones are sweetened with maple syrup in place of refined white sugar. But don’t worry, these scones are even husband approved as Casey proclaimed them the “perfect sweetness!”(Disclosure: Casey used to be a picky eater, but I think anyone would be hard pressed to call him that now.)
Whole Wheat Lemon Cranberry Scones
- 3/4 Cup Greek yogurt
- 1 Egg
- 2 3/4 Cup Whole Wheat Flour I recommend white whole wheat for a lighter texture
- 4 Teaspoons baking powder
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- 1/2 Cup Butter
- 1 Lemon, Zested
- 1/2 Cup Maple Syrup
- 1 Cup Cranberries
Preheat oven to 375°F. Mix together greek yogurt and egg in a small bowl . Set aside.
In a large bowl, mix dry ingredients: whole wheat flour, baking powder, salt, and baking soda.
Cut butter into flour mixture until mixture resembles coarse peas.
Mix in in the zest of 1 lemon, maple syrup, cranberries.
Add yogurt mixture and stir until a soft dough forms. Knead about 10 times. Form dough into two balls and pat into circles approximately 3/4-1" thick.
Cut each circle into 6 pieces using a pizza cutter. Place the scones on an ungreased cookie sheet and bake for 15-20 Minutes until lightly browned and cooked through.