- 4 tablespoon butter, unsalted
- 4 medium orange
- 2 cup flour, all-purpose
- 1/3 cup flour, whole wheat
- 4 tablespoon brown sugar
- 1/2 cup wheat germ
- 4 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup applesauce, unsweetened
- 3 cup cranberries, dried
- 2 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup milk
- Preheat oven to 375 degrees.
- Chop cold butter and set aside. Zest 2 oranges into a small dish and then cut those two in half and squeeze as much of the juice as possible into a separate dish. (The remaining oranges are to serve with baked scones).
- In a large mixing bowl, stir together flours, sugar, wheat germ, baking powder, and salt. Then fold in applesauce and chopped butter. Stir until a course crumb forms. (Sometimes hands work best when doing this step).
- Stir in dried cranberries and orange zest.
- In a separate bowl, mix together the vanilla, egg, milk, and the juice from the oranges.
- Pour wet ingredients into the dry, and stir until you have a dough. Turn onto a floured surface and knead for a minute or two to make sure it is fully incorporated. Roll out into 1/2 inch thickness and cut into circles with a cookie or biscuit cutter.
- Place scones 2 inches apart on a cookie sheet, and bake for 15-20 minutes or until browned.
- Serve with orange wedges on the side.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie