Orange Cranberry Almond Scones


Champaign, Ill. (WCIA)

Harvest Market‘s, Emily DuPuis, is back with a great heart healthy recipe in honor of Heart Health Month!

Sweets have a place in a heart healthy diet and here’s a delicious and easy scone recipe to satisfy your sweet tooth!

Heart healthy scones from Harvest Market’s, Emily DuPuis

Cranberry almond orange scones


  • 1 ½ cups + 2 tablespoons all-purpose flour
  • 1 ¼ cups whole wheat pastry flour
  • 1 tablespoon + 1 teaspoon baking powder
  • 1/2 cup sugar
  • ½ teaspoon salt
  • 5 tablespoons cold, unsalted butter, cut into small cubes
  • 1 cup reduced fat milk or buttermilk
  • ½ cup dried cranberries
  • 1/3 cup sliced almonds
  • 1 large egg
  • 2 heaping tablespoons orange zest

For a glaze if desired: 1 tbsp milk, 1 cup powdered sugar, 1 tbsp orange zest- combine and drizzle over cooled scones.


  1. Preheat oven to 400°F. Prepare a large baking sheet with parchment paper –or- foil and cooking spray.
  2. Whisk 1½ cups all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a large bowl. Using a pastry blender, fork or your fingertips, cut or rub butter into the dry ingredients until the size of peas.
  3. Stir in orange zest, cranberries and almonds.
  4. Whisk milk (or buttermilk) and egg in a medium bowl; stir into the dry ingredients until just combined.
  5. Sprinkle a work surface with 1 tablespoon flour. Turn the dough out and sprinkle the top with the remaining 1 tablespoon flour. Knead three to five times, or until the dough just comes together. Form the dough into a large circle and cut into 6-8 wedges and transfer to the prepared baking sheet.
  6. Bake the scones until firm to the touch, 18 to 24 minutes.

*To make buttermilk, measure out milk in a liquid measuring cup and add 1 tablespoon fresh squeezed lemon juice. Stir together and let sit until milk looks a bit curdled.

Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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