Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These scones are egg-free and come out crispy-crunchy with just the right amount of sweetness.

Recipe Summary

cook:
12 mins
additional:
15 mins
total:
42 mins
prep:
15 mins
Servings:
8
Yield:
8 scones
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

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  • Whisk whole wheat flour, brown sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter with a pastry blender until coarse crumbs form. Stir in cranberries and pecans. Mix in skim milk until dough comes together and is the consistency of cookie dough.

  • Turn dough out onto a lightly floured surface. Pat into a 1-inch thick round. Cut into 8 wedges with a greased knife. Arrange 2 inches apart on the baking sheet.

  • Bake in the preheated oven until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool, about 15 minutes.

Cook's Notes:

Substitute margarine for the butter if preferred.

Dough can be made in a food processor if preferred.

Sprinkle more brown sugar over wedges before baking if desired.

Nutrition Facts

237 calories; protein 4.2g; carbohydrates 39.3g; fat 8.2g; cholesterol 7.9mg; sodium 516.2mg. Full Nutrition
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