Low-Fat Whole Wheat Cranberry Pecan Scones

Name: Low-Fat Whole Wheat Cranberry Pecan Scones
Prep time: 15 min
Cook time: 12 min
Total time: 42 min
Yield: 8 scones
Ingredients: 2 cups whole wheat pastry flour; ½ cup brown sugar; 1 tablespoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 2 tablespoons butter; ½ cup dried cranberries; ½ cup chopped pecans; ½ cup skim milk, or more as needed

4 Ratings
4 Reviews
1 Photo

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

By CROWLAND

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Recipe Summary

cook:

12 mins

additional:

15 mins

total:

42 mins

prep:

15 mins

Servings:

Yield:

8 scones

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

2 cups whole wheat pastry flour
½ cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons butter
½ cup dried cranberries
½ cup chopped pecans
½ cup skim milk, or more as needed

Directions

Step 1
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

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Step 2
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.
Step 3
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.
Step 4
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

Per Serving:

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

Christina

Allstar

02/09/2017

Delicious! I could not find whole wheat pastry flour, so I searched the web and found to substitute 1/2 whole wheat flour and 1/2 cake flour, which worked out perfectly! I cut mine out into heart shapes, and the family loved them. They really do have just the right amount of sweetness. I do think next time I will add more cranberries and pecans, though, b/c I was wanting more of both of those in there, lol. I will def be making these again~YUM! Thanks for sharing. :)

4 Ratings

5 star values: 4
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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Christina

Allstar

02/09/2017

Patricia Vargo

02/01/2018

I made these today. I couldn't find the pastry flour, so I used ground whole wheat flour and it worked perfectly. My husband loves them, and our son is picking some up later.

anner

04/14/2018

Yum! Nice and crusty on the outside. I made mine lemon-cran instead of pecan-cran, and sprinkled some coarse sugar on top.

Aunt Julie

01/08/2021

These scones were really good! The only substitution I made was similar to the other reviewers. I used one cup of whole wheat flour and one cup of white flour. With oven thermometer showing the correct temperature, twelve minutes was perfect.

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Low-Fat Whole Wheat Cranberry Pecan Scones

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Recipe Summary

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (4)

Most helpful positive review

All Reviews for Low-Fat Whole Wheat Cranberry Pecan Scones

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Low-Fat Whole Wheat Cranberry Pecan Scones

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (4)

Most helpful positive review

All Reviews for Low-Fat Whole Wheat Cranberry Pecan Scones