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Low-Fat Whole Wheat Cranberry Pecan Scones


"These scones are egg-free and come out crispy-crunchy with just the right amount of sweetness."
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42 m servings 237 cals
Original recipe yields 8 servings (8 scones)

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  • Prep

  • Cook

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  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  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.
  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.
  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; 8.2 g fat; 39.3 g carbohydrates; 4.2 g protein; 8 mg cholesterol; 516 mg sodium. Full nutrition

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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 hear...

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.