Cranberry and Orange Scones
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Yield: 8 scones
  • 1½ cups oat flour
  • 6 packets stevia (or ¼ cup sweetener of choice)
  • ½ cup whey protein, vanilla (or omit and use ½ cup extra oat flour)
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 5 Tbsp cold butter (for dairy free use Earth Balance)
  • ⅓ cup unsweetened applesauce
  • ¼ cup orange juice
  • 1 Tbsp orange zest
  • ½ cup cranberries (fresh or frozen)
  • Additional ¼ cup oat flour for sprinkling on your counter
  1. Preheat your oven to 325 degrees F.
  2. In a large bowl, mix together all the dry ingredients up to salt.
  3. Add cold margarine or butter and using a pastry blender or a fork, cut the fat into the dry ingredients to make small crumbly pieces.
  4. Add in the applesauce, orange zest and orange juice and mix gently with a fork until it comes together (careful to not overmix).
  5. Lastly, add in the cranberries until combined. The dough will be wet.
  6. Cover your counter with the additional oat flour. Gather the dough into a ball and flatten it out a bit. If the dough is very sticky still, keep kneading in a bit of oat flour until it comes together into a ball.
  7. Flatten out the ball into a rectangle, and using a sharp knife, cut it into 8 triangles, similar to cutting a pizza (first cut a big cross, then each quarter in half). Place each triangle on a cookie sheet lined with parchment paper.
  8. Place in oven and bake at 325 degrees F for 15 minutes. They will remain light in color, but will be firm.
  9. NOTE: These definitely taste best warm. So the next day, lightly microwave each scone for 15-20 seconds. Cutting in half and toasting them in a toaster would also work.
If using extra oat flour instead of whey protein, you may need to add more sweetener. Sweeten to taste. An extra packet or two of stevia or up to 2 Tbsp sweetener of choice.
Serving size: 1 scone Calories: 168 Fat: 9.5 g Saturated fat: 4.9 g Sugar: 2.2 g Sodium: 229 mg Fiber: 2.6 g Protein: 5.1 g Cholesterol: 21 mg
Recipe by Busy But Healthy at