Cranberry Whole Wheat Scones, Diabetic Friendly Recipe #209638
Take your choice of ginger or cinnamon to flavor these tender, fruity wedges. A sprinkle of rolled oats decorates the tops and adds a little fiber.
by Annacia
30 min | 15 min prep
SERVES 8
- 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
- Preheat oven to 400 degree F.
- In a large bowl, stir together all-purpose flour, whole wheat flour, Splenda, 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 lightly 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 8 wedges.
- Place dough wedges 1 inch apart on an ungreased baking sheet.
- Bake for 13 to 15 minutes or until edges are light browned.
- Serve warm.
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5 stars