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.
Provided by Annacia
Categories Scones
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- 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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nwekori ozoemena
[email protected]I'm not a big fan of cranberries, but I actually really liked these scones. They were moist and flavorful.
Hamza Tahir
[email protected]These scones were really dry and crumbly. I wouldn't recommend them.
Tayran Antonio
[email protected]I thought these scones were just okay. They weren't bad, but they weren't great either.
Saroj Miya
[email protected]These scones were a bit too sweet for my taste, but they were still good.
Justice Darko
[email protected]These scones are the best I've ever had! I'll definitely be making them again and again.
sabahat Iqbal
[email protected]I made these scones for a party and they were a huge hit. Everyone loved them!
Krishnohajong Krish
[email protected]These scones are so moist and fluffy. They're the perfect breakfast or brunch treat.
Shah Rukh
[email protected]These scones are the perfect combination of sweet and tart. I love the cranberries and lemon zest together.
Beth Kim
[email protected]I love that these scones are diabetic-friendly. They're a great way to enjoy a sweet treat without feeling guilty.
ishmael malaza
[email protected]These scones were really easy to make and they turned out great! I'll definitely be making them again.
sany miah
[email protected]I found these scones to be a bit bland. I think they could use a little more sugar or spices.
Karls Sancen
[email protected]These scones were a bit too dry for my taste.
Sam Donald
[email protected]These scones are so good! I love the combination of cranberries and lemon zest.
hamid chowdhury
[email protected]I made these scones for my diabetic mother and she loved them! They're the perfect balance of sweetness and tartness.
Tracey Cronberger
[email protected]These scones are a great way to use up leftover cranberries. I also like to add a handful of chopped walnuts for extra flavor.
Ms. Council
[email protected]I've made these scones several times now and they're always a crowd-pleaser. They're perfect for breakfast, brunch, or a snack.
Joshua Nkhuwa
[email protected]These scones were easy to make and turned out perfect! I love that they're diabetic-friendly, so I can enjoy them without feeling guilty.
Tanaya Minefield
[email protected]I'm not a big fan of cranberries, but these scones were surprisingly delicious. The sweetness of the cranberries was perfectly balanced by the tartness of the lemon zest.
Terodji Franklin
[email protected]These scones were a hit at my last brunch party! Everyone loved the sweet and tart flavor of the cranberries, and the whole wheat flour gave them a nice nutty flavor.