Cranberry Whole Wheat Scones

Cranberry Whole Wheat Scones

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From: Diabetic Living Magazine

These quick bread scone recipe is packed with flavor and diabetic-friendly! An ideal treat to serve for breakfast or brunch.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 3 tablespoons sugar or sugar substitute equivalent to 3 tablespoons sugar (see Tip)
  • 1½ teaspoons baking powder
  • 1 teaspoon ground ginger or cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup butter
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
  • ⅓ cup buttermilk
  • ¾ cup dried cranberries or dried currants
  • Buttermilk
  • 3 tablespoons rolled oats


  • Prep

  • Ready In

  1. Preheat oven to 400°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.
  2. In a small bowl, beat egg slightly then stir in the ⅓ cup buttermilk and cranberries. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (some of the dough may look dry).
  3. 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 ¾ inch thick. Brush top with additional buttermilk and sprinkle with oats, pressing gently into dough. Cut into 12 wedges.
  4. 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.
  • Tip: If using sugar Substitute, choose from Splenda® Granular, Equal® Spoonful or packets, and Sweet 'N Low® packets or bulk. Follow package directions to use product amount equivalent to 3 tablespoon sugar.

Nutrition information

  • Serving size: 1 scone
  • Per serving: 167 calories; 5 g fat(3 g sat); 1 g fiber; 26 g carbohydrates; 4 g protein; 47 mcg folate; 14 mg cholesterol; 9 g sugars; 284 IU vitamin A; 0 mg vitamin C; 28 mg calcium; 1 mg iron; 169 mg sodium; 61 mg potassium
  • Carbohydrate Servings:
  • Exchanges: ½ other carbohydrate, ½ fruit, 1 starch, 1 fat

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