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    You are in: Home / Recipes / Cranberry Whole Wheat Scones, Diabetic Friendly Recipe
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    Cranberry Whole Wheat Scones, Diabetic Friendly

    Average Rating:

    6 Total Reviews

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    • 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.

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    • 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 :)

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    • 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.

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    • on April 01, 2010

      These are lovely scones! After Annacia gracefully allowe me to make a substitution of fresh organic blueberries for the dried cranberries, I went ahead, making only one other change; as fat-free did, I use regular sugar instead of Splenda (DH doesn't care for it.) These came together so easily - well, easy if you consider that I realized I was right out of butter after I'd mixed the dry ingredients! Fortunately, I had about 1/3 cup left over of Cinnamon Honey Butter, which worked perfectly. I used cinnamon as my spice of choice, and used two eggs, as egg beaters were not on hand. I did also throw in a handful of sliced natural almonds, too. The oats sprinkled on top of the milk are such a pretty addtion! I did sprinkle a bit of demarra sugar on top as well, for effect. Annacia, these are splendid scones - I'll definately make these regularly! Thanks for posting! Made for 1-2-3 Hits.

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    • on February 09, 2009

      I am a scone head...was raised on them, love them &--->I really loved these...just the right amount of splenda sweetness (sometimes that stuff gets tasting funky) i used cranberries, couldn't decide between cinnamon of ginger so did both and more than asked for {{lol}}...made my own buttermilk from vanilla soy and lemon (more sweetness there i guess), used a ground flax and egg replacer combo (becuase i did have enough of the latter)...ummm i just scored the wedges before baking 'cause my dough was sticky...lovely recipe, great blend of flavors...really good scones...I will be passing this recipe along to all my scone fan friends and family_Thanks so much Annacia ! TRUELY YUMMY:)

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    • on March 25, 2007

      I liked this but DH didn't. They are on the dry side but have a great taste. I used the cinnamon instead of ginger. I thought I had currents but "no" they were chopped dates so that is what I used. I topped them with a dusting of cinnamon & sugar mixture.

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    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

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