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Cranberry Whole Wheat Scones
Diabetic Living Magazine
“These quick bread scone recipe is packed with flavor and diabetic-friendly! An ideal treat to serve for breakfast or brunch.”
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
3 tablespoons rolled oats
1Preheat 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.
2In 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).
3Turn 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.
4Place 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.