Indulge in the perfect fusion of citrusy brightness and tart cranberry sweetness with these WW Cranberry and Orange Scones, a delectable treat designed to complement your Weight Watchers journey. Bursting with flavor, each scone encapsulates the essence of a cozy morning or a tranquil afternoon tea, offering a guilt-free option for those mindful of their wellness goals.

Crafted with a delicate balance of ingredients, these scones boast a foundation of all-purpose flour, seamlessly intertwined with the subtle sweetness of granulated sugar and the leavening power of baking powder. Cold, cubed butter is masterfully incorporated, creating a crumbly texture that promises a delightful bite in every mouthful.

Dried cranberries add a burst of fruity sophistication, while the zest of fresh oranges elevates the scones to a realm of zesty delight. The use of fat-free Greek yogurt contributes a velvety richness, ensuring a moist and tender interior that perfectly complements the golden, slightly crisp exterior.

As these scones gracefully bake in the oven, the kitchen fills with the irresistible aroma of citrus and cranberries. The result is a batch of golden-brown scones that not only satisfy the senses but also adhere to Weight Watchers principles.

Whether enjoyed as a solo treat or shared with loved ones, these Cranberry and Orange Scones are a testament to the idea that mindful eating can be both delicious and satisfying. Accompany them with your favorite tea or coffee for a moment of pure indulgence, all while staying on track with your wellness journey.

Cranberry and orange scones


  • 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.