Lemon Cranberry Spice Scones

In keeping with my Scottish roots and my love of scones, I threw together another tasty (and a little bit healthier!) scone recipe. I made a smaller batch, as this one started out as a tester recipe, and decided to use egg whites instead of the whole egg. I find that this made them a lot lighter than scone recipes with the whole egg being used. Here’s my version of a lemon cranberry spice scone. Enjoy! 🙂
This recipe makes 8 small sized scones.


  • 2/3 cup whole wheat flour
  • 1/2 cup oats
  • 25 ml brown sugar
  • 1/2 tsp baking powder
  • 1/2 dash (0.5 ml) each baking soda and salt
  • 31 ml light, reduced salt butter
  • 2 egg whites
  • 1/2 tsp vanilla extract
  • 1 dash maple extract
  • 1/4 cup buttermilk (or 1/4 cup skim milk minus 2 tsp, plus 2 tsp of lemon juice added into the milk)
  • 1/4 cup dried cranberries
  • Grated zest of one lemon
  • 1/4 cup crushed almond slices
  • 1/4 cup shredded coconut
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp cocoa powder
  • Optional: dash of vanilla sugar


  • 30ml milk
  • 1 tsp brown sugar
  • 1 eggwhite
  • Dash cinnamon
  • Mix glaze ingredients together in a small bowl until blended, and set aside.


  • Mix scone ingredients together in a bowl until blended well, and dough forms.
  • Knead on floured surface with floured hands. Add more flour to dough if too sticky.
  • Pat into circle about 1 inch thick. Cut in half, then quarters, then eighths, and arrange on a prepared baking sheet. Brush tops with glaze, and lightly sprinkle each scone with some cinnamon.
  • Bake at 400 degrees F, for 18-20 minutes.

    Lemon Cranberry Spice Scones

    Lemon Cranberry Spice Scones


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