Cranberry Orange Scones

Cranberry Orange Scones

  • Kashi’s recipe highlights scones enriched with Kashi GO® Toasted Berry Crisp cereal for nutrition and flavor.
  • Prepared with simple ingredients, these Cranberry Orange Scones offer a wholesome breakfast choice.
  • Instructions include using a pastry cutter to create coarse dough and forming wedges for baking.
  • Warm scones are ready in 30 minutes, combining dried cranberries and a touch of orange zest.
  • The recipe aligns with Kashi’s ethos of creating nourishing, grab-and-go options inspired by nature.

Start your day inspired by nature with Cranberry Orange Scones. Crushed Kashi GO® Toasted Berry Crisp brings real, plant-powered nourishment and flavor to every bite. Orange zest and dried cranberries make this breakfast simple, real, and wholesome. With only 15 minutes of prep and ready in just 30 minutes, these scones are perfect for grab-and-go mornings. We believe food should do more—make every morning a little brighter with nutrition you can trust.

Prepared with crushed Toasted Berry Crisp cereal, these simple scones accented with orange zest and dried cranberries make a wonderful grab-and-go breakfast.

PRINT

Where To Buy

PREP TIME (MIN)

15

TOTAL TIME (MIN)

30

Ingredients

  • 1 cup

    all-purpose flour

  • 1 cup

    crushed Kashi GO® Toasted Berry Crisp

  • 2 tsp

    baking powder

  • 1/2 tsp

    baking soda

  • 6 tbsp

    cold butter, cut into 1/4-inch cubes

  • 1/2 cup

    dried cranberries

  • 1/2 cup

    vanilla-flavored yogurt

  • 2 tbsp

    freshly squeezed orange juice

Directions

1. Preheat oven to 425°F. 2. In medium bowl, whisk together flour, Kashi GO® Toasted Berry Crisp, baking powder and baking soda. Using pastry cutter or your fingertips, cut in butter until it resembles coarse meal. Stir in cranberries. 3. In small bowl, stir together yogurt and orange juice. Stir into flour mixture until mixture just holds together. 4. Transfer dough to lightly floured work surface. Knead or fold dough onto itself about 3 or 4 turns. 5. Shape dough into 7-inch round with 1-inch thickness. Cut into 8 wedges. Place wedges on parchment paper–lined baking sheet, spacing 2 inches apart. 6. Bake for 12 to 15 minutes or until golden brown.