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Cranberry-Orange Scones

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“These lower fat scones are delicious as is or with the orange glaze. Adapted from Betty Crocker's Diabetic Cookbook.”

Ingredients Nutrition


  1. Place cereal in plastic bag and slightly crush with rolling pin; set aside.
  2. Mix flour, brown sugar, baking powder, orange peel, and salt in medium bowl. Cut in margarine (You may want to use about a tbsp less of margarine since the original recipe called for regular margarine or butter which has a lower water content) using pastry blender or crisscrossing 2 knives until mixture looks like coarse crumbles.
  3. Stir in cereal, cranberries, egg, and yogurt until a soft dough forms.
  4. Place dough on a floured surface, gently roll in flour to lightly coat; shape into a ball (if dough is too wet to achieve this step, skip it).
  5. Pat dough into 8-inch circle with floured hands; cut circle into 12 wedges with a sharp knife dipped in flour. Place wedges about 1 inch apart on ungreased cookie sheet.
  6. Bake 7 to 9 minutes at 400°F or until edges are light brown. Immediately remove from cookie sheet onto wire rack (place rack on waxed paper to catch drips).
  7. Cool 5 minutes; combine ingredients for glaze, mix until thin enough to drizzle; drizzle scones with orange glaze.
  8. After glaze has set, store in a sealed container.

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