WHOLE WHEAT CRANBERRY SCONES RECIPE: HOW TO MAKE IT
With a biscuit-like texture, these sweet scones are wonderful spread with butter or jam. Serve them alongside a medley of berries at your next holiday brunch…or enjoy them as an afternoon snack with a hot cup of tea.
Provided by Taste of Home
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 16 scones.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flours, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until crumbly. In a small bowl, combine the egg, yogurt and vanilla; stir into dry ingredients just until moistened. Stir in cranberries. Turn onto a floured surface, knead 6-8 times. , Divide dough in half. Transfer each portion to a greased baking sheet. Pat into an 8-in. circle. Cut each circle into 8 wedges, but do not separate. Brush with milk; sprinkle with cinnamon-sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 226 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 264mg sodium, CarbohydrateContent 32g carbohydrate (14g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
CRANBERRY WHOLE WHEAT SCONES RECIPE | EATINGWELL
These quick bread scone recipe is packed with flavor and diabetic-friendly! An ideal treat to serve for breakfast or brunch.
Provided by Diabetic Living Magazine
Categories Healthy Cranberry Recipes
Total Time 30 minutes
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar, 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 then 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 the dough onto a floured surface. Knead dough until nearly smooth, about 10 to 12 strokes. Pat or lightly roll dough to an 8-inch circle about 3/4 inch thick. Brush top with additional buttermilk and sprinkle with oats, pressing gently into dough. Cut into 12 wedges.
- Place dough wedges 1 inch apart on an ungreased or parchment-lined baking sheet. Bake for 13 to 15 minutes or until edges are light browned. Serve warm.
Nutrition Facts : Calories 167.3 calories, CarbohydrateContent 26.5 g, CholesterolContent 13.8 mg, FatContent 5.5 g, FiberContent 1.4 g, ProteinContent 3.8 g, SaturatedFatContent 3.3 g, SodiumContent 168.9 mg, SugarContent 8.7 g
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