Indulge in the delightful flavors of the season with our Weight Watchers Cranberry and Orange Scones recipe. These tender, flaky scones are bursting with tangy cranberries and bright citrus notes from fresh oranges, making them the perfect treat for breakfast or brunch. Plus, with our smart ingredient choices and portion control, you can enjoy these delicious scones without any guilt. Let’s dive into the details of how to make these delectable treats.


  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup cold unsalted butter, cubed
  • 1/2 cup dried cranberries
  • Zest of 1 orange
  • 1/2 cup unsweetened almond milk (or any milk of your choice)
  • 1/4 cup freshly squeezed orange juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange extract (optional)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)


  1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
  3. Incorporate the Butter: Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
  4. Add the Cranberries and Orange Zest: Stir in the dried cranberries and orange zest until evenly distributed throughout the mixture.
  5. Combine the Wet Ingredients: In a separate bowl, whisk together the almond milk, orange juice, vanilla extract, and orange extract (if using).
  6. Form the Dough: Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the mixture together until a soft dough forms. Be careful not to overmix.
  7. Shape the Scones: Transfer the dough onto a lightly floured surface. Pat the dough into a circle about 1-inch thick. Use a sharp knife or bench scraper to cut the dough into 8 equal wedges.
  8. Bake the Scones: Place the scones onto the prepared baking sheet, leaving space between each one. Brush the tops of the scones with beaten egg and sprinkle with coarse sugar.
  9. Bake for 15-18 minutes: Bake the scones in the preheated oven for 15 to 18 minutes, or until they are golden brown and cooked through. Remove from the oven and let them cool slightly on the baking sheet before transferring to a wire rack to cool completely.

Nutritional Information:

  • Serving Size: 1 scone
  • Calories: 220
  • Total Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 35mg
  • Sodium: 280mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 1g
  • Sugars: 13g
  • Protein: 4g

Smart WW Points:

Each Cranberry and Orange Scone is approximately 6 SmartPoints on the Weight Watchers program when prepared as directed. Enjoy these delicious scones as a guilt-free breakfast or snack option!


  • White self-raising flour- 3 cup(s), (450g)
  • Caster sugar- 2 tsp
  • Reduced fat oil spread- 60 g
  • Dried cranberries- ¾ cup(s), (105g)
  • Orange rind- 1 tbs, finely grated
  • Buttermilk- 1½ cup(s), (375ml)
  • Skim milk- 1 tbs
  • 5 ww points 


  1. Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper.
  2. Combine flour and sugar in a large bowl. Using fingertips, rub in spread until mixture resembles breadcrumbs. Stir in cranberries and rind. Gently stir in buttermilk until just combined. Knead dough on a lightly floured surface for 30 seconds or until just smooth.
  3. Press out dough to 3.5cm thickness. Using a 5cm-round cutter dipped in flour, cut 20 scones from dough. Arrange scones on prepared tray. Lightly brush tops with skim milk. Bake for 12–15 minutes or until scones are lightly browned and sound hollow when tapped on the base. Serve warm.