Christmas Morning Breakfast: Healthy and Gluten Free Cranberry Orange Scones
These healthy and gluten free cranberry orange scones are full of sweet orange flavors and tangy cranberries leaving you wanting more! Take a look!
Christmas Morning Breakfast:
Healthy and Gluten Free Cranberry Orange Scones
These scrumptious scones are ready in just a quick 30 minutes! Make them in addition to your Christmas brunch recipes or healthy brunch recipes all year long.
Ingredients: Makes 8 scones
- 1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 tbsp (7g) orange zest (about 1 large orange)
- 2 tbsp (28g) unsalted butter, cold and cubed
- ½ cup (120g) plain nonfat Greek yogurt
- 3 tbsp (45mL) honey
- 3 tbsp (45mL) freshly squeezed orange juice
- 1 tsp vanilla extract
- ¾ cup (82g) fresh cranberries, diced
- 2 tsp nonfat milk
- Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Whisk in the orange zest. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, honey, orange juice, and vanilla. Fold in the diced cranberries with a spatula.
- Using a spatula, shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 18-21 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes.
Notes: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
For a gluten-free version: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if they’re measured like this. And any milk will work in place of the nonfat milk. Pure maple syrup or agave may be substituted in place of the honey.
Coconut oil may be substituted for the butter, but the texture of the scones may be affected. Cold butter is required to achieve the tender texture, and since coconut oil melts at a much lower temperature, the results will not be the same.
It’s important to dice the cranberries finely or use frozen and thawed cranberries to ensure that the scones bake evenly. You are sure to be left with a scrumptious breakfast treat to share with your friends and family for your Christmas morning breakfast!
From iFamily to Yours,