Cranberry Orange Wheat Scones

I made these for my husband who likes frosting and sweets. Since he is now a diabetic, I thought I would try these healthy scones. I prefer treats that are not real sweet. These were very good , not too sweet but good flavor.I used Splenda brown sugar blend and real butter. I have never been a fan of anything with shortening.

I found the dough way too sticky – had to add more flour, and that ended up making the scones bland and dry. The only nice thing was the combination of cranberry and orange flavours. Not making it again.

Perfect! I used half oat flour/half regular flour and omitted the nutmeg. These are better than the ones I love at Starbucks. Can’t stop eating them is the only problem.

Good scones – I like that they are not as sweet as some recipes.

These scones are made for whole wheat flour and thus give a nice consistency and taste. They are crisper than many scone recipes, so some may want a lighter scone. We liked ’em.

Less orange zest (too bitter) and I would add more orange juice, hint of cinnamon and hint of lemon extract. Also a note…make 2 small circles to make smaller scones. One circle made the “triangles” too large, and be sure to place far apart, they grow!

I did half white flour, half whole wheat as others suggested. Also added a glaze (powdered sugar with orange juice) which I think they needed for sweetness. Delish!

I replaced 1 cup of the wheat for unbleached all purpose flour and used cinnamon instead of nutmeg. They were delicious! I also patted the dough into circles and cut the scones into wedges.

I have made these 3 times according to the recipe given, and each time they were wonderful. I gave one batch away and got rave reviews. It helps that it is such a healthy recipe. I did use parchment paper in lieu of greasing the pan, but that was just my preference.

I followed almost exactly, Couple of days before I put zest in sugar thinking it would “candy”, I think it just added a little more sugar to the mix. I ground my own flour (1st time) and because of this my dough was pretty sticky but I managed to cut and get them on the pan, mine seem more like a cookie than scone, I like how they turned out. Thank you for a great recipe.

A little on the dry side but of course you’re going to expect it from the www/wheat germ. But these healthy scones has potential. All I need is a healthy spread or icing.

These are pretty good. I didn’t have a round muffin cutter, so I used a cookie cutter shaped like a big candy corn (a triangle really). Next time I think I will shape by hand so they look more appealing. Just a tad bitter from the orange zest. Next time I think I will use just a little more orange juice and add a touch more brown sugar. Good healthy recipe though!

Absolutely delicious. I used wheat bran instead of wheat germ and butter instead of shortening. Very grainy, healthy texture, and they aren’t loaded with sugar. Just be careful not to overcook them–they may get dry. Mine only took 6 minutes in the oven.

Awesome recipe as-is!

I made quite a few changes, but they were really yummy. I thought using all whole wheat would be too heavy (although I should try it and see!) but I used 1 cup AP flour and the rest whole wheat. My wheat germ was bad so I used ground flax seed, and I subbed sour cream for most of the milk since I had a lot. I used half butter/half shortening and threw in a bit of coconut oil and also added some protein powder for good measure. I made a glaze like some suggested with OJ and powdered sugar and they were super good… without the glaze I think they would need some butter or something. I also didn’t roll them out I just spooned them out like big cookies. But I LOVE cranberry orange scones and this was a nice healthier take on them!

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.

Maybe it was me but these were a bit heavy.

This is the first time I ever purchased wheat germ, so I was hoping that I hadn’t wasted my money. My whole family ate these with out the usual fussing about “what is in this?”. I also tried it with orange flavored cranberries. I didn’t have orange juice at home, but just squeezed out the juice of 1/2 of a large orange as I needed to use an orange for the zest. I also added cinnamon. Never can have too much cinnamon!

Pretty dry, but very good with a little orange glaze (as another reviewer mentioned).

These scones have so much potential! This was my first time trying this recipe. I really liked the flavor, but I want to work on a better texture, as they were a bit dry.** **I changed from 4 stars to 2 because after a day these were like eating cardboard. Bummer.

These are amazing. I substituted applesauce for the shortening and used whole wheat pastry flower. I have no gilt for indulging in my favorite treat. The 4tsp. of baking powder give it a true biscuit taste along with the Pastry flour being lighter then reg. whole wheat. A new staple. I am looking to expand with other ingredients.Skip the butter on top. They remain moist at least until the next day (if they last that long) and they are pretty much fat free. For a scone that is amazing in itself.