Chef Ryan

Cajun Chef Ryan

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Cranberry Orange Scones

May 23rd, 2023 · No Comments

Found on page 31 of the WW Cookbook Weight Watchers Annual Recipes For Success 2002, this recipe has become our favorite scone. Coming in at 5 WW points for those counting their meal plan, with 169 calories, and 28 carbs per serving. The original recipe has the points listed as 4 per serving, but because I make the batch with 8 servings instead of 10, my version has 1 extra point.

Cranberry Orange Scone with powered sugar topping

I’ve also doubled the amount of dried cranberries from 1/4-cup to 1/2-cup measure, and use the zest from an entire navel orange, which probably comes out to more than the 2 teaspoons of zest called for in the printed recipe. I also make my own buttermilk by using a measuring cup, adding about 2 tablespoons lemon juice to the measuring cup, then filling the cup to the 1/2-cup mark with 2% milk, and stirring well. My version of the Cranberry Orange Scone recipe is listed below.


  • Cooking Spray
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1/4 cup granulated sugar
  • 3 1/2 tablespoons chilled butter, cut into small pieces
  • 1/2 cup dried cranberries
  • 1 tablespoon fresh orange zest (zest from one navel orange)
  • 1/2 cup low-fat buttermilk (see note above on how I make my own)
  • 1 large egg, slightly beaten
  • 1 teaspoon powdered sugar
  1. Pre-heat oven to 375° F. Coat a baking sheet pan with the cooking stray, and set aside.
  2. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, table salt, and granulated sugar. Cut in the butter with a pastry cutter, or use two knives until dry ingredients resemble coarse meal. Stir in cranberries and orange zest.
  3. Add the beaten egg to the buttermilk, then stir in the wet ingredients into the dry ingredients until dough is moist.
  4. Turn dough out onto a lightly floured and knead the dough 15 times, or until the dough is smooth, add a bit more flour if the dough is wet. Form dough into a smooth ball.
  5. Transfer the dough ball to the coated baking sheet and pat the dough down into a 7-inch circle. Cut the dough into 8 wedges
  6. Bake the dough in the 375° F oven for about 25 minutes, or until dough is golden brown on top. Remove dough from oven and transfer to a cooling rack. Sift the powdered sugar over the top and enjoy warm scones.
7-inch circle of cranberry orange scone dough on the coated sheet pan.
7-inch circle of cranberry orange scone dough on the coated sheet pan.
Dough cut into 8 wedges
Dough cut into 8 wedges
Dough baked to golden brown
Dough baked to golden brown
Baked scones with powdered sugar topping
Baked scones with powdered sugar topping
Baked scones ready to serve
Baked scones ready to serve
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Tags: Baking · Weight Watchers