Cranberry whole wheat scones
Not only do these scones have less carbs and sugar than most, they are also tasty. Here’s a scone recipe that’ll brighten up your mornings.
This cranberry whole wheat scone recipe is from Diabetic Living:
- 1 1/2 C all-purpose flour
- 1/2 C whole wheat flour
- 3 T sugar or sugar substitute* equivalent to 3 tablespoons sugar
- 1 1/2 t baking powder
- 1 t ground ginger or cinnamon
- 1/4 t baking soda
- 1/4 t salt
- 1/3 C butter
- 1/2 C refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
- 1/3 C buttermilk
- 3/4 C dried cranberries or dried currants
- 3 T rolled oats
- Preheat oven to 400 degree F. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar or substitute, baking powder, ginger, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.
- In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (some of the dough may look dry).
- Turn out onto a floured surface. Knead dough for 10 to 12 strokes or until nearly smooth. Pat or light roll dough to an 8-inch circle about 3/4 inch thick. Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough. Cut into 12 wedges.
- Place dough wedges 1 inch apart on an ungreased or parchment-lined baking sheet. Bake for 13 to 15 minutes or until edges are light browned. Serve warm. Makes 12 scones.
Photo: Cranberry Scone by Annie.