Cranberry Whole Wheat Scones, Diabetic Friendly

READY IN: 30mins
Katzen
Recipe by Annacia

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.

Top Review by Lalaloula

Mmm, these are sooo good! They wholesome, sweet, fluffy and flaky with a nice crunch from the oats. Great for breakfast or anytime, really. YUM!
I used two bananas in place of the egg sub and left out the sugar. I only used 1 1/2 tbs butter and that seemed to be plenty for me. My dried fruits were a mix of blueberries, cranberries and cherries. Next time I might up the whole wheat flour to 1 cup and see how that works out.
All in all a great recipe that I will keep handy to make over and over again.
THANK YOU SO MUCH for sharing this true winner with us, Annacia!
Made and reviewed for Almost 5 tag game September 2011.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degree F.
  2. In a large bowl, stir together all-purpose flour, whole wheat flour, Splenda, baking powder, ginger, baking soda, and salt.
  3. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
  4. Make a well in the center of the flour mixture.
  5. In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries.
  6. Add buttermilk mixture all at once to flour mixture.
  7. Stir just until moistened (some of the dough may look dry).
  8. Turn out onto a floured surface.
  9. Knead dough for 10 to 12 strokes or until nearly smooth.
  10. Pat or lightly roll dough to an 8-inch circle about 3/4 inch thick.
  11. Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough.
  12. Cut into 8 wedges.
  13. Place dough wedges 1 inch apart on an ungreased baking sheet.
  14. Bake for 13 to 15 minutes or until edges are light browned.
  15. Serve warm.

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