Save on Pinterest

Breakfast Cranberry Scones

Cornmeal adds a slight crunch to these breakfast or brunch treats. Kathy Zielicke of Moore Haven, Florida writes, "These scones are nice with a cup of hot tea or coffee. For a change of pace, try them with the dried berries of your choice. They're sure to brighten your day."
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    1 dozen


  • 2 cups all-purpose flour
  • 3/4 cup dried cranberries
  • 1/3 cup cornmeal
  • 1/4 cup plus 1 tablespoon sugar, divided
  • 2 teaspoons baking powder
  • 2 teaspoons grated orange zest
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 large egg whites, lightly beaten
  • 2/3 cup buttermilk
  • 1/4 cup canola oil


  • In a large bowl, combine the flour, cranberries, cornmeal, 1/4 cup sugar, baking powder, orange zest, baking soda, salt and nutmeg. In another bowl, combine the egg whites, buttermilk and oil. Add to dry ingredients and stir until a soft dough forms.
  • Turn onto a floured surface; gently knead 6-8 times. Pat dough into an 8-1/2-in. circle. Place on a baking sheet coated with cooking spray. Cut into 12 wedges; do not separate. Sprinkle with remaining sugar.
  • Bake at 400° for 15-17 minutes or until golden brown. Remove to a wire rack. Serve warm.
Nutrition Facts
1 each: 183 calories, 5g fat (0 saturated fat), 0 cholesterol, 216mg sodium, 30g carbohydrate (11g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Marymakin
    Jan 19, 2013

    It is hard to believe these scones are healthy. They are so delicious! I like a larger scone (I know I am increasing my calories) but I cut my circle into 8ths.

  • andjayne
    Oct 3, 2011

    Good, very tasty liht scone recipe! Made it with 4 tbs. (1/4 c.) butter instead of oil. I didn't have buttermilk, so I used light sour cream. It was very good, orange zest adds a nice flavour. I may have added a wee bit more sugar if I were to make it again. :)