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    Home » Breads

    Lemon & Cherry Whole Wheat Scones Recipe

    Published: Mar 30, 2015 · Modified: Mar 30, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 17 Comments

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    Lighten up your brunch table with these fragrant and tasty lemon and cherry whole wheat scones. There's even a make-ahead option to make your morning easier.
    Lemon and Cherry Whole Wheat Scones Recipe...125 calories and 3 Weight Watchers PP | cookincanuck.com #brunch

    For the kids, Easter morning may be all about Easter baskets and chocolate eggs. But for me, it's about sipping on a hot cup of tea and munching on a warm hot cross bun, all while watching the boys run madly about the backyard in search of colored eggs filled with candy and coins (hey, the Easter Bunny has to get creative when one of the kids has sworn off of desserts...453 days and counting).

    Lemon andCherry Whole Wheat Scones Recipe...125 calories and 3 Weight Watchers PP | cookincanuck.com #brunch

    Hot cross buns are a "must" for us at Easter breakfast, a tradition that started with my mum and dad in Canada when I was a kid. The classic version is studded with currants, though I love to play with different mix-ins, such as dried cherries and lemon, or dark chocolate and cherries. Clearly, I have a thing for dried cherries.

    Lemon and Cherry Whole Wheat Scones Recipe...125 calories and 3 Weight Watchers PP | cookincanuck.com #brunch

    This year I'm going to mix things up by serving whole wheat scones alongside the hot cross buns. If first made healthier scones when Steve's cousin share her recipe for Crystallized Ginger & Chocolate Scones, which used homemade oat flour. "Homemade oat flour" sounds really time consuming, right? No way, sailor! All you do is pour some oats into a food processor and blend for about 1 minute. Done. You can even make extra flour and store it in ziploc bags in the freezer.

    Lemon and Cherry Whole Wheat Scones Recipe...125 calories and 3 Weight Watchers PP | cookincanuck.com #brunch

    If you're like me, the last thing you want to be doing on Easter morning (or any Sunday morning for that matter) is getting your hands and counters covered in flour and sticky dough. The beauty of these scones is that you can make them ahead of time. Simply the raw scones on a baking sheet lined with waxed paper. Place in the freezer uncovered. When the scones are completely frozen, place them in plastic freezer bags. Take them out a few at a time and bake for 17-21 minutes at 375 degrees F.

    Of course, you don't have to save these scones for Easter brunch. They're fabulous at any time of year and make a perfect on-the-go breakfast.

    Other healthy brunch recipes:

    Healthy Brunch Recipes | cookincanuck.com
    Skinny Southwestern Crustless Quiche {Vegetarian}
    Strawberry & Mango Fruit Salad

    Lemon & Cherry Whole Wheat Scones Recipe

    Lighten up your brunch table with these fragrant and tasty lemon and cherry whole wheat scones.
    5 from 1 vote
    Print Pin Rate
    Course: Breads, Breakfast
    Cuisine: British
    Keyword: Whole Wheat Recipe
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 12 Servings
    Calories: 144kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 1 ⅓ cups regular rolled oats for 1 cup oat flour
    • 1 cup whole wheat pastry flour
    • 3 tablespoons coconut palm sugar or granulated sugar
    • 1 ½ teaspoons baking powder
    • 1 teaspoon ground ginger
    • ½ teaspoon salt
    • 5 tablespoons cold unsalted butter cut into small pieces
    • ½ cup + 2 teaspoons nonfat milk
    • ½ teaspoon vanilla extract
    • 1 egg white
    • 1 tablespoon packed lemon zest
    • ½ cup dried cherries
    • ¾ teaspoon turbinado sugar such as Sugar in the Raw
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    Instructions

    • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
    • To make the oat flour, place the oats in a food processor and process until finely ground, about 1 minute. Pour into a bowl and scoop 1 cup oat flour back into the processor. Reserve any remaining flour for another use.
    • Add the whole wheat pastry flour, sugar, baking powder, ground ginger and salt to the processor. Pulse briefly to combine.
    • Add the chilled butter to the processor and pulse until the mixture is pale yellow and the consistency of a fine meal.
    • In a medium bowl, whisk together ½ cup non-fat milk, vanilla extract and egg white. Pour the mixture, along with the lemon zest, into the processor and pulse quickly until just mixed.
    • Turn the mixture out onto a generously floured surface. Sprinkle the dried cherries over the dough. Lightly dust your hands with flour and gently knead to mix in the dried cherries, and form the dough into a ball.
    • Transfer the dough to the prepared baking sheet. With lightly floured hands, form the dough into an 8-inch circle.
    • Cut the circle into 12 triangles, keeping the circle of dough intact.
    • Using 2 teaspoons of non-fat milk, lightly brush the tops of the scones. Sprinkle the turbinado sugar over top.
    • Bake for 16-20 minutes, or until the surface of the scones are golden brown. Cool on the tray or on a cooling rack. Cut the scones apart and serve.

    Notes

    Weight Watchers Points: 3 (Points+), 3 (Old Points)
    Make ahead: The scones can be made ahead and frozen. Separate the raw scones from each other and place them on a baking sheet lined with waxed paper. Place in the freezer uncovered. When the scones are completely frozen, place them in plastic freezer bags. Take them out a few at a time and bake for 17-21 minutes at 375 degrees F.

    Nutrition

    Serving: 1Scone | Calories: 144kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 115mg | Potassium: 141mg | Fiber: 3g | Sugar: 6g | Vitamin A: 350IU | Vitamin C: 0.7mg | Calcium: 49mg | Iron: 0.9mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!

    28Shares
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      Reader Interactions

      Comments

      1. Nikki @Nik Snacks

        April 02, 2015 at 1:58 pm

        I love scones. And 'tis the season for cherries!

        Reply
      2. Coleen @ The Redhead Baker

        April 01, 2015 at 8:37 am

        These look divine! I love dried cherries. I didn't know you could grind up oats and use them like flour!

        Reply
      3. Anita

        March 31, 2015 at 11:52 pm

        I was so confused the first time I saw oat flour at the store - I thought, "can't I just grind up some oats?" Great use of the flour in these gorgeous scones!

        Reply
      4. Nutmeg Nanny

        March 31, 2015 at 9:10 pm

        Your Easter mornings sound so fun! We never had Easter baskets or egg hunts as a kids so I find myself less than enthused about Easter. I think I'll just crash your Easter morning 🙂 I'll happily eat some of these delicious scones...yum!

        Reply
      5. Lauren @ Healthy Delicious

        March 31, 2015 at 7:53 pm

        I love using oat flour in baked goods like these! Love the idea of starting Easter morning with something a little healthier than Cadbury eggs. 😉

        Reply
      6. Angie | Big Bear's Wife

        March 31, 2015 at 6:32 pm

        453 days without dessert? You've raised a super hero! 😉 I just may have to make these scones for brunch on Easter! No kiddos here for easter stuff but I've been making lists of brunch ideas for hubby and I!

        Reply
      7. Isabelle @ Crumb

        March 31, 2015 at 3:32 pm

        These sound like they'd be a wonderful addition to my Easter brunch, especially since I'm such a sucker for lemon and cherry together. I bet no one will even notice they're healthy. 🙂
        BTW, I've made scones with quick oats before, but I've never thought to process them down into flour... totally genius!

        Reply
      8. Robyn Stone | Add a Pinch

        March 31, 2015 at 1:47 pm

        These scones look delicious and healthy! Can't wait to give them a try!

        Reply
      9. Lora @cakeduchess

        March 31, 2015 at 8:34 am

        I'm proud of your son for sticking to giving up desserts (that's some willpower!!). I love scones and I really like these whole-wheat scones you created, Dara! Yes, so perfect and easy for Easter morning!

        Reply
      10. Renee - Kudos Kitchen

        March 31, 2015 at 8:06 am

        Love the idea of making these ahead and baking them the next morning. Nice flavor combination too.

        Reply
      11. Heather | girlichef

        March 30, 2015 at 7:54 pm

        I love the thought of storing a batch of these in the freezer for Easter (or any, really) morning. I need to try them, they sound delicious!

        Reply
      12. Paula-bell'alimento

        March 30, 2015 at 6:52 pm

        Oh Dara you've done it again. I need about a dozen of these beauties stat.

        Reply
      13. Susan

        March 30, 2015 at 6:46 pm

        These sound wonderful. As do ones with chocolate and cherry. I haven't tried the lemon/cherry combo in anything before but my taste buds got excited reading this recipe. 🙂

        Reply
      14. Amanda @ The Kitcheneer

        March 30, 2015 at 2:38 pm

        These would make the perfect companion to my green tea Easter Sunday! They would also make a great Mother's Day treat!

        Reply
      15. Martha @ A Family Feast

        March 30, 2015 at 1:46 pm

        These scones sound healthy AND delicious!

        Reply
      16. The Food Hunter

        March 30, 2015 at 1:09 pm

        my husband is begging me to make him scones...these would be perfect

        Reply
      17. Liz @ The Lemon Bowl

        March 30, 2015 at 12:15 pm

        You are speaking my love language with these scones!! My mom is a scone addict and loves lemons in pastries.. can't wait to make these for her!! Maybe Mother's Day!

        Reply

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