Cranberry Whole Wheat Scones, Diabetic Friendly

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.

• Ready In: 30 mins
• Serves: 8

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 1  teaspoon 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 3⁄4 cup dried currant
•  buttermilk
• 3  tablespoons rolled oats

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.