Healthy Orange Cranberry Scone - MACRO FRIENDLY - with No Added Sugar | Bake Off Calories

This clean cranberry orange scone is a perfect way to brighten up a winter morning! Plenty of tangy cranberries with the brightness of fresh orange juice and zest with no added sugar make this a no-guilt treat any time of day. Because these are chewy, they are best consumed within the first 2-3 days (if they last that long)! 0:00 Intro 1:05 Dry Ingredients 2:11 Wet Ingredients 2:46 Mix Wet + Dry Ingredients 3:34 Bake 3:42 Sugar Free Glaze 4:18 Remove from Oven 4:27 Glaze the Scones 4:47 Wrap Up 5:07 Calories Saved 5:23 Closing ⚖️ MACROS Calories: 110 Protein: 4g Fat: 3.5g Carbs: 17g (1.2g sugar) *Per scone. Makes 8 servings. 🥰 SUBSCRIBE    / bakeoffcalories   📝 RECIPE Dry Ingredients: 1.5 cup (180g) flour total. I used 3/4 cup whole wheat and 3/4 cups white flour 1.5 tsp baking powder 1/2 tsp salt 1 tsp Cinnamon 1/4 tsp Nutmeg -Whisk together Add: 2 Tbsp (28g) unsalted butter-chopped into small chunks -Pulse mixture with butter in food processor a few times. Then work mixture with fingers to make sure butter is in small crumbles. -Once the right consistency is obtained, place bowl with mixture in freezer while other ingredients are prepped. Wet Ingredients: 1/2 cup (120g) plain non-fat Greek yogurt 1 Tbsp (4g) orange zest 4 Tbsp (60mL) fresh squeezed orange juice 4 Tbsp (*g) stevia/sugar free granulated sweetener 1 tsp vanilla extract 1 1/2 Tsp Apple Cider Vinegar 3/4 cup (82g) cranberries-diced (or pulsed in food processor few times, but make sure no whole cranberries are left) -Stir ingredients together. -Set aside ~2 tsp non fat milk (I used unsweetened vanilla almond milk) separate from mixture. Pour wet ingredients into dry and mix together until fully incorporated, but do not over mix. You may need to work mixture with your hands until it holds together in a ball. Place dough ball in center of tray lined with parchment paper and flatten until approximately 1-1.5 in (2.5-4cm) thick. Cut into 8 pieces and separate the edges. Brush milk over each scone (top and sides) to ensure proper browning. Bake approximately 20 minutes until lightly browned on top (keep in mind color may change depending on the type of flour you use). Allow to cool a few minutes before placing on wire rack to cool completely. Sugar Free Glaze: 1/4 cup Sugar free granulated sweetener (I used Erythritol) 1/2 tsp corn starch -Blend in mixer until this has reached powdered sugar consistency. Add: 2-4 tsp total fluids (I used 2-3 tsp unsweetened vanilla almond mild and 1-2 tsp fresh squeezed orange juice). 👩‍🍳 ITEMS USED Stevia: https://amzn.to/35Qe5sx Erythritol: https://amzn.to/3nN0Hvu ✍️ NOTES Typical scones call for quite a bit of butter, where this recipe has only 2 Tbsp. This makes the mixture more chewy like a biscuit with mild crunch on outside like a scone. That also means they do not keep as long as a typical scone and are best consumed within a few days. The good news is, they are healthy enough to have morning, noon, and night, so enjoy! Also, I like the flavor of Erythritol in the glaze, but if you want to cut sweetness, use 1/8 cup each Erythritol and Stevia and pulse with corn starch. Still delicious, but slightly less sweet. 👋 LET’S BE FRIENDS Instagram:   / bakeoffcalories   Facebook:   / bakeoffcalories   Pinterest:   / bakeoffcalories   I would love to hear your comments and any feedback on modifications to this recipe that worked for you. In keeping with the GBBS spirit, we’re all in this together, so Happy baking!