Cranberry Whole Wheat Scones, Diabetic Friendly |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. 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.
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