Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cranberry Whole Wheat Scones, Diabetic Friendly Recipe
    Lost? Site Map

    Cranberry Whole Wheat Scones, Diabetic Friendly

    Cranberry Whole Wheat Scones, Diabetic Friendly. Photo by Katzen

    1/6 Photos of Cranberry Whole Wheat Scones, Diabetic Friendly

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Annacia's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    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.

    Browse Our Top Scones Recipes

    Ratings & Reviews:

    • on September 22, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 28, 2011


      I have been craving scones and this one hit the spot!. I didn't have cranberries or anything to add so I changed it up a little. I used 1 1/2 Cups of whole wheat pastry flour instead of the AP. I added 1/2 cup of oatmeal to the scone and because I didn't have the cranberries I upped the Splenda to 5Tbls. I am going to be making these over and over again :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2010

      A lot of work however I will make them again. I used cherry essence prunes (lower in sugar/carbs) and I used plain no sugar added soy milk with some lemon juice to sour it instead of the buttermilk (another way to cut to carbs and sugar) I blended the ginger and cinnamon and was very pleased. Thank You for such a delightful recipe. As a diabetic I find them quite delightful.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Cranberry Whole Wheat Scones, Diabetic Friendly

    Serving Size: 1 (64 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 199.8
    Calories from Fat 74
    Total Fat 8.3 g
    Saturated Fat 5.0 g
    Cholesterol 20.7 mg
    Sodium 259.2 mg
    Total Carbohydrate 27.8 g
    Dietary Fiber 2.0 g
    Sugars 2.0 g
    Protein 4.1 g

    The following items or measurements are not included:

    Egg Beaters egg substitute

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes