Yogurt Biscuits with Orange & Cranberry オレンジとクランベリー入り ふんわりビスケット

This scone/muffin/biscuit baked delight is one of my favourite things to eat when I really crave something non-sweet, but goes with coffee/tea (well …. I hardly ever drink coffee, but this item would go very nicely with it). I find coffee/tea cakes can be too sweet, so I created my own style baked good just for a hungry tummy. This item freezes well, too.  



  • 2 cups All Purpose flour 
  • 300g yogurt 0%- 3.6% (any flavour you like – this time I used some sort of strawberry one)
  • 1/3  cup oil (avocado, grape seed, or coconut oil)
  • 1 mid size orange 
  • 2/3 cup cranberry (substitute with carrots if you wish – but use full cup of it)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp apple cider vinegar 
  • 1/2 tsp salt


  1. In a big bowl, shift flour and add baking powder and baking soda. Put it aside. 
  2. In a small bowl, add yogurt and oil and mix it. Put it aside. 
  3. Peel orange and cut it in small cubes. 
  4. Mix #1, 2, 3 together. I usually add #2 & 3 into #1. Mix well. If it’s too wet, you can add just a little bit of flour. (sometimes different flour does different things …).
  5. Scoop them with a spatula, making oval shape and place them on the baking sheet. 
  6. Bake them in a pre-heated oven at 425F for about 16-20 minutes. (depending the oven, the baking time may vary – also some people like well-done, others like ‘medium’ if you know what I mean…). 


Because this recipe uses yogurt, the dough is a bit wetter than scones, but more firmer than muffins. I tend to bake a bit longer to just get the crispiness. They turn out very soft inside. Also, if the orange is very juicy – some oranges are juicer than others – you may need a bit more flour or bake a bit longer. 

If you use no-sugar-added plain yogurt, and you want a bit of sweetness, you can add sugar or some sweetness such as maple syrup or honey when you taste it. I would not put it in the batter because it just loses the flavour, really. I much prefer to taste the sweetness while I eat. 

When the dough is drier, it takes shorter time of baking. I tried this recipe with apple and cranberry – the baking time for 17 min was way too long (for me) – it was not bad, of course, but I like my baked items ‘medium’ baked. I think this happened because orange is juicer than apples. I guess when using drier fruits, you may reduce the baking time. 


    • 小麦粉 340g(オールパーパスフラワー/中力粉、又は強力粉150g+薄力粉200g)
    • ヨーグルト 300g (お好きなフレーバーのもので0%〜3.5%のもの)もし、プレーンを使う場合は、砂糖を少し足しても良い
    • オイル 1/3カップ (アボカドオイル、グレープシードオイルやココナッツオイル)
    • オレンジ 1個(中サイズ)
    • クランベリー 3/4カップ(生)手に入らなければ人参でも良い。その場合は、1カップ
    • ベーキングパウダー 2 tsp 
    • ベーキングソーダー 1 tsp  
    • お酢  1 tbsp
    • 塩 1/2 tsp
  • ステップ

    1. 大きめのボウルに小麦粉、ベーキンパウダー、ベーキングソーダーを入れて混ぜる 
    2. 小さめのボウルに、オイル、ヨーグルトを入れて混ぜる
    3. オレンジの皮をむき、サイコロの形に切る。
    4. 1、2、3を混ぜる。あまりぐるぐると混ぜるのではなくサクサクと混ぜる。小麦粉が馴染むくらいまで。
    5. ベーキングシートに適当な大きさにまとめてのせる 
    6. オーブンはあらかじめ200から210度くらいに温めておき、ビスケットをオーブンに入れたら17分〜20分くらい焼く。オーブンによっては焼き具合が変わるので、様子を見て焼き時間を変える。