Whole Wheat Lemon Cranberry Scones

Whole Wheat Lemon Cranberry Scones

These Whole Wheat Lemon Cranberry Scones are free of refined sugar and made with all whole grain flour. They are a perfect way to satisfy your sweet tooth without leaving you feeling sluggish!
Course Breakfast, Dessert
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 12 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


  1. Preheat oven to 375°F. Mix together greek yogurt and egg in a small bowl . Set aside.
  2. In a large bowl, mix dry ingredients: whole wheat flour, baking powder, salt, and baking soda.
  3. Cut butter into flour mixture until mixture resembles coarse peas.
  4. Mix in in the zest of 1 lemon, maple syrup, cranberries.
  5. 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.
  6. 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.