My mom’s favorite dessert is scones with some kind of berry in them. So, for mother’s day, I made cranberry scones. They were very delicious!
This recipe is also healthier than traditional scones with lower calories because of the yogurt instead of heavy cream. (Each scone is still about 257.5 calories.) It is also not too sweet, which my mom likes.
Ingredients: (makes 8 scones)
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp Kosher salt (use 1/4 tsp if using salted butter)
5 tbsp butter (I use Kerrygold butter from Costco)
1/2 cup plain Greek yogurt (I used Fage, fat free. Fage greek yogurt is the most thick, so for other brands, use more yogurt and less water. You can use regular yogurt, then use less or no water. Just try to mimic the consistency of heavy cream.)
1/2 cup water
3 to 4 tbsp honey
zest of 1 lemon or orange
3/4 cup dried cranberries
1 tbsp turbinado sugar
Recipe:
1. Mix yogurt and water in a measuring cup until there are no lumps of yogurt. Put 1 tbsp of it into a small bowl. Add honey, and orange or lemon zest into the measuring cup. Mix well, and make sure honey is all dissolved. Put this mixture into the refrigerator.
2. Cut butter into 1/2-inch small cubes. Put in the refrigerator.
3. Wait for 10 minutes or so.
4. Meanwhile, sprinkle flour on a dry cutting board. Line a baking sheet with parchment paper.
5. Preheat oven to 420 degrees Fahrenheit.
6 (for stand mixer). Put flour, baking soda, and salt in a stand mixer bowl. Using the flat beater, mix until well combined. Add the butter. Beat on speed 3 for a couple minutes until butter is the size of small peas. Pour in the mixture from step 1 gradually as the mixer is going. Once all the mixture is in, the dough will already have formed.
6 (by hand). In a bowl, mix flour, baking powder, and salt very well. Add butter and use a pastry cutter to combine until butter is the size of small peas. Add the mixture from step 1 while mixing in with a spatula until all the mixture is in and a dough has formed. Do not overmix.
7. Dump the dough onto the floured cutting board. Sprinkle flour on top. Form into a circle with about 8 inch diameter. Cut into 8 equal wedges.
8. Put the wedges equally spaced apart onto the parchment paper-lined baking sheet. Brush each scone with the 1 tbsp yogurt-water mixture set aside in step 1. Sprinkle evenly with turbinado sugar.
9. Bake for around 15 minutes. The scones will rise a bit and turn golden brown.
10. Cool the scones on a rack for 10 minutes, then enjoy!
If you’re wondering…
Scone Calorie Count
2 cups all-purpose flour = 880 cal
1 tbsp baking powder = 0 cal
1/2 tsp Kosher salt (use 1/4 tsp if using salted butter) = 0 cal
5 tbsp butter (I use Kerrygold butter from Costco) = 500 cal
1/2 cup plain Greek yogurt (I used Fage, fat free. Fage greek yogurt is the most thick, so for other brands, use more yogurt and less water. You can use regular yogurt, then use less or no water. Just try to mimic the consistency of heavy cream.) = 65 cal (fat free)
1/2 cup water = 0 cal
3 to 4 tbsp honey = 180 cal (3 tbsp)
zest of 1 lemon or orange
3/4 cup dried cranberries = 390 cal (Craisins that have added sugar)
1 tbsp turbinado sugar = 45 cal
Total = 2060 cal
Per Scone = 257.5 cal
How many calories do you save with using yogurt instead of heavy whipping cream?
Scone Calorie Count
2 cups all-purpose flour = 880 cal
1 tbsp baking powder = 0 cal
1/2 tsp Kosher salt (use 1/4 tsp if using salted butter) = 0 cal
5 tbsp butter (I use Kerrygold butter from Costco) = 500 cal
1 cup heavy whipping cream = 821 calories
3 to 4 tbsp honey = 180 cal
zest of 1 lemon or orange
3/4 cup dried cranberries = 390 cal (Craisins that have added sugar)
1 tbsp turbinado sugar = 45 cal
Total = 2816 cal
Per Scone = 352 cal
Each yogurt scone has 94.5 less calories than a heavy cream scone.
Teddy's Cooking 
They look really good. Thanks for
The ingredient caloric count.
You’re welcome! You can try the recipe if you want.