Cranberry-Orange Buttermilk Scones

Waking up starving lately? Make these quick baked goods, which not only satisfy a sweet craving, but also deliver a hit of citrus (a boon for alleviating morning sickness) and cranberries (which guard against UTIs, something you're prone to during pregnancy). Yum!

Cranberry-Orange Buttermilk Scones
Servings: 12 Prep 15 mins Cook 10 mins Start to Finish 25 mins


  • 2 cups all-purpose flour
  • 1/4 cup plus 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup dried cranberries
  • 2/3 cup plus 2 tablespoons low-fat buttermilk
  • 1/4 cup canola oil
  • 1 tablespoon grated orange zest
  • 1 large egg

Make It

1. Preheat oven to 400 degrees F.

2. In a large bowl, combine flour, 1/4 cup sugar, baking powder, baking soda and salt; stir in cranberries.

3. In a bowl, whisk 2/3 cup buttermilk, oil, zest and egg. Pour into flour mixture, stirring until combined.

4. Turn out onto floured surface; knead 5 or 6 times. Flatten to 9-inch round. With 2-inch wide glass, cut out 6 scones. Combine scraps and repeat. Place on baking sheet and sprinkle with remaining buttermilk and sugar.

5. Bake 10 minutes until golden brown. Let cool on wire rack just until warm.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 174, Fat, total (g): 6, sat. fat (g): 1, carb. (g): 28, fiber (g): 1, pro. (g): 3, Folate (µg): 41, sodium (mg): 250, calcium (mg): 80, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.