Ingredients for Cranberry Whole Wheat Scones Diabetic Friendly
- All Purpose Flour
- 1 cup whole wheat flour
- Splenda Sugar Substitute
- 2 teaspoons baking powder
- Ground Ginger
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter
- Egg Beaters Egg Substitute
- ⅓ cup buttermilk
- Dried Cranberries
- Rolled Oats
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How to Make Cranberry Whole Wheat Scones Diabetic Friendly
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup whole wheat flour, ½ cup Splenda (or equivalent sugar substitute), 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 1 tablespoon of your chosen spice (ginger or cinnamon).
- Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 1 large egg and ⅓ cup buttermilk.
- Add the wet ingredients to the dry ingredients and gently stir until just combined. Do not overmix.
- Fold in 1 cup fresh or frozen cranberries.
- Turn the dough out onto a lightly floured surface and gently pat or roll into an 8-inch circle, about ¾ inch thick.
- Brush the top with a little extra buttermilk.
- Sprinkle with ¼ cup rolled oats, pressing gently into the dough.
- Cut the circle into 8 wedges.
- Place the scones 1 inch apart on the prepared baking sheet.
- Bake for 13-15 minutes, or until the edges are lightly golden brown.
- Let cool slightly on the baking sheet before serving warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
8g
Fat
25g
Carbs
9g
