Cranberry Whole Wheat Scones, Diabetic Friendly

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 3 tablespoons Splenda sugar substitute
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground ginger or cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup butter
• 1/2 cup Egg Beaters egg substitute, thawed (or 2 eggs, slightly beaten)
• 1/3 cup buttermilk
• 3/4 cup dried cranberries or dried currant
• buttermilk
• 3 tablespoons rolled oats

Directions

1. 1

   Preheat oven to 400 degree F.

2. 2

   In a large bowl, stir together all-purpose flour, whole wheat flour, Splenda, baking powder, ginger, baking soda, and salt.

3. 3

   Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

4. 4

   Make a well in the center of the flour mixture.

5. 5

   In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries.

6. 6

   Add buttermilk mixture all at once to flour mixture.

7. 7

   Stir just until moistened (some of the dough may look dry).

8. 8

   Turn out onto a floured surface.

9. 9

   Knead dough for 10 to 12 strokes or until nearly smooth.

10. 10

    Pat or lightly roll dough to an 8-inch circle about 3/4 inch thick.

11. 11

    Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough.

12. 12

    Cut into 8 wedges.

13. 13

    Place dough wedges 1 inch apart on an ungreased baking sheet.

14. 14

    Bake for 13 to 15 minutes or until edges are light browned.

15. 15

    Serve warm.