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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

Ingredients

  • 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

Instructions

  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.