Cranberry Whole Wheat Scones, Diabetic Friendly

Recipe by Annacia
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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