When I worked at Starbucks, my absolute favorite thing was setting up the food case in the am. There was a high chance that there was at least 1 cranberry orange scone that was broken upon arrival to the store. And what that means is that it can’t be served to any customer, so we would mark it out and I would eat it. Despite knowing it was 490 calories and god-knows how much sugar/fat, I would devour the entire thing with no remorse or guilt. I’m not sure how they even got 490 calories into that small scone (which, by the way, won’t keep you full for more than an hour), without making it with pure sugar and lard.
I swore to myself that one day I would make a replacement that I was sure would cut the calories (hopefully) in 1/2– or at least make it a little more guilt-free.
And my friends, I think I have found it! Made with dried orange-flavored cranberries, orange zest & juice, mostly whole-wheat flour and Chia seeds, which (I have talked about HERE) are so amazing for you and a great substitute for poppy seeds in cooking/baking.
This is a very versatile recipe: you can (and I have) substitute the ‘flavor ingredients’ (ie. the cranberries & zest) for things like blueberries and white chocolate chips, or raspberries and chocolate chips etc. The possibilities are endless. BUT, if you are going to use a fresh berry, it’s best to make the dough as per normal, but then FOLD in the berries, so you’re not crushing them with the mixer. If you want to mix them in, that’s fine too, but I personally like biting into a piece of scone and getting a mouthful of full berry.
These little gems don’t really need anymore introduction, so without futher adieu, here’s the recipe.
You will need:
- large Mixing bowl for dry ingredients & a smaller one for the eggs (if you have a mixer, you can use the mixer bowl as the ‘dry’ ingredient bowl).
- a fork or whisk
- measuring utensils
- a knife &/or dough cutter (Technical term?)
- a grater or zester
- a cookie sheet (you can spray it, or grease it if you want)
Ingredients (Makes about 8 scones– just depends on the size you cut them):
- 2.5 cups of Flour; you can use any ratio of whole wheat/ All purpose flour.
- 2 Tbsp Baking POWDER
- 1/2 tsp Baking SODA (**try not to get powder and soda mixed up)
- pinch of salt
- 2 Tbsp Sugar (you can either substitute honey(add to ‘wet’ ingredient list), or use brown sugar)
- 1+ Tbsp chia seeds
- 1/2+ cup dried cranberries (I used orange-flavored dried cranberries from Sprouts)
- Zest of 1 orange
- Juice of 1/2-1 orange
- 1 egg
- 2/3 cup of milk or buttermilk (you can make buttermilk with normal milk and lemon juice/vinegar)
- 1/3 cup of butter (cold/room temp)
filling: Tbsp any kind of jam (I used strawberry, because that’s what I had)
- Mix some of the orange juice (no more than a tbsp or 2) with some zest and powdered sugar until you get the consistency you want. Don’t make it too runny or it won’t stiffen and it will soak into the scone and get everywhere (I made this mistake), so add lots of powdered sugar.
- Pre-heat oven to about 375-400 degrees.
- Combine all your dry ingredients in the bowl specified
- Cut-in the butter with a potato masher (if you don’t have the actual tool for this). Your dough should be a bit crumbly and stuck together at this point.
- Beat all your ‘wet’ ingredients together in the smaller bowl.
- Add wet ingredients to dry ones and mix together until fully combined. *if you’re using a mixer, use your dough hook (the one that your husband/boyfriend uses to pretend he’s Captain Hook.)
- Once the dough has formed into a ball-shape, flour a surface to dump the dough on to.
- knead the dough a couple times and then press into a circle about 1.5 inches thick.
- Spread the jam into a thin layer on the circle (don’t take note by mine (below)– I spread a lot and this caused the scones to slip and slide apart while baking)
9. fold the circle in 1/2 and then slice into triangles. These will grow quite a bit in the oven, so they can be rather small triangles. You should be able to get at least 8 scones out of this.– if you need to pull it a bit longer, go ahead.
10. Place on your baking sheet at least 1-1.5 inches apart and Bake for about 15 minutes, or until golden brown on top.
11. Once cooled, mix up your icing and drizzle over the top of all the scones, sprinkle with love and ENJOY!