Cranberry Orange Wheat Scones

Cranberry Orange Wheat Scones

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"These scones are a delicious and nutritious snack that is wonderful when warm with some butter. They are also good for freezing, on the go eating and they'll be sure to please guests who stop by. Yummy!"

Ingredients 35 m {{adjustedServings}} servings 192 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  2. In a large bowl, stir together the whole wheat flour, wheat germ, brown sugar, baking powder, salt and nutmeg. Mix in shortening until everything looks crumbly. Stir in the cranberries and orange zest. In a separate bowl, stir together the egg, milk and orange juice. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until dough forms. Turn out onto a floured surface and knead briefly to get the dough to hold together. Roll out to 1/2 inch thickness and cut into circles with a biscuit cutter. Place scones 2 inches apart on the baking sheet.
  3. Bake in the preheated oven until the tops and bottoms are golden brown, 15 to 20 minutes. Serve warm.
Tips & Tricks
Vegan Whole Wheat Biscuits

Use coconut oil and almond milk to create totally vegan biscuits.

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Put a tasty twist on classic pumpkin scones.

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Reviews 27

  1. 32 Ratings

Toasty Mama

Super good recipe and definitely worth your while. I didn't have any craisins, so I coursely chopped a cup or so of fresh cranberries, added 2 - 3 TBS of white sugar and put in the microwave for 30 seconds, then added to the dry ingredients, and it worked just fine. I was low on some other ingredients too, so I borrowed several ideas from the reviewers, used 1/2 whole wheat and 1/2 white flour, didn't have orange zest, so used 3/4 c orange juice and 1/4 milk, substituted butter for the shortening. Also made the glaze from Ann's review, orange juice and powdered sugar, which was the perfect finishing touch for us. One more thing was I reduced the amount of wheat germ to a 1/4 cup and added a 1/4 of ground flax seed and I couldn't tell the difference. Will definitely make again and maybe try other berries and juice combinations like possibly blueberry and lemon.


I rarely give 5 stars. When a recipe is pretty darned good and worth repeating, I'll give it 4 stars. This recipe I would give even more than 5 stars! It is a simple recipe that yields really spectacular flavor and texture. I did not have OJ, so I used more milk. I didn't have orange zest, so I used 2 Tbs of orange extract, which was more than plenty. I also used the orange-essence dried cranberries. I did substitute wheat bran for the wheat germ, and opted for 1/2 white flour 1/2 whole wheat flour. The texture was fantastic, flavor wonderful. Delicious with honey butter.

Stacie G.

absolutely delicious!! i made this just this last week and took them to school everyday to have as a snack before lunch. these scones really stick w/ you. i made only slight modifications to the recipe. i did use real butter instead of shortening (smart balance butter blend sticks also work well). i also used fresh cranberries (chopped and tossed w/ some sugar). they are great fresh out of the oven, and even better the next day. i also tried a lemon blueberry version, which are outstanding! i used 6oz fresh blueberries, 1/4 c lemon juice (in place of orange), 1-2 Tbsp lemon zest, and used cinnamon (about 1 or 1 1/2 tsp) instead of nutmeg. this recipe is a definite keeper!