low cholesterol recipe
Yummy and Heart Healthy Whole Wheat Orange Cranberry Scone

Holiday comfort food that’s healthy for you!

The holiday season is in full swing, and baby its cold out there. The perfect time to snuggle up with a warm beverage and winter scone to kick off your holiday morning! Why not make your own healthy scone by using heart healthy canola oil (or olive oil) instead of butter, raw honey and fresh squeezed orange juice instead of sugar, and egg whites instead of whole eggs. Fill your home with a cozy aroma by trying this week’s featured low fat, zero cholesterol recipe of Whole Wheat Orange Cranberry Scone with the substitutions stated above.

Whole wheat orange cranberry scone is made with honey and orange juice instead of sugar that helps lower cholesterol and makes it a heart healthy food.

Whole Wheat Orange Cranberry Scone

The pairing of orange zest and dried cranberries creates a colorful and flavorful baked good for the winter season.

Yield: 16 servings (1 serving = ¼ cup of scone batter)


  • 2 cups whole wheat flour
  • 1Tablespoon of baking powder
  • 1 tsp of salt
  • 2 Tablespoons orange zest
  • 2 Tablespoons of honey
  • ½ cup reduced fat buttermilk
  • ¼ cup canola oil
  • 4 egg whites
  • ¼ cup orange juice (squeeze from orange used to for orange zest)
  • ½ cup dried cranberries, chopped


Pre-heat the oven to 400 ºF. Line a baking sheet with aluminum foil and grease lightly with canola oil. In a large bowl, add and mix together the flour, baking powder, salt, and orange zest. In another bowl, crack the eggs and remove the egg yolks. Beat the egg whites and mix in the other wet ingredients to the eggs (buttermilk, canola oil, orange juice, and honey). Add the wet ingredients to the dry ingredients and mix together. Stir in the dried cranberries. Make ¼ cup sized scones and place on the baking sheet. Bake for 25 minutes until scones are golden brown.

Nutrition Information Per Serving:

Calories: 111 kcal, Fat: 4 g, Cholesterol: 0 mg, Carbohydrate: 18 g, Dietary Fiber: 2 g, Protein: 3 g, Sodium: 169 mg

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