Breakfast Cranberry Scones

Oatmeal, whole wheat & cranberry scones on a plate

I love that you don’t have to feel guilty about eating these scones. These scones are not only good for you but they are a snap to make.  They are high in fiber, protein and low in fat.  The scones are a perfect breakfast-to-go for you and your kids.  Add your favorite cup of coffee, or a glass of milk for your kids, and go. If you want to make these vegan, you can substitute 1/2 cup yogurt with 1/2 cup soy buttermilk (soymilk with 2 Tbsp lemon juice and let sit for 10 minutes).


1 1/4 cup whole wheat pastry flour

1 cup oats

2 Tbsp ground flax or chia seeds

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2  cup non-fat plain yogurt

1/2 cup unsweetened applesauce

1/4 cup agave

2 Tbsp canola oil

2 Tbsp lemon juice

1 tsp lemon zest

1 cup dried cranberries (or any other dried/frozen or fresh fruit)

1/4 cup chopped walnuts


1.  Preheat oven to 400 F and coat baking sheet with cooking spray.

2. Mix flour, oats, flaxseed, baking powder, baking soda and salt in a large bowl.

3.  In a smaller bowl combine yogurt, applesauce, agave nectar, oil, lemon juice and zest.

4.  Pour yogurt mixture into dry mixture.  Add cranberries and walnuts and stir until combined.

5.  Drop 1/4 cup of batter onto baking sheet.  Batter should make about 10 scones.

6. Bake for 15 minutes and serve with a hot cup of tea.


1 Comment

  1. Nice pics…looks yummy!

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