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My review
Low-Fat Whole Wheat Cranberry Pecan Scones
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CROWLAND
"These scones are egg-free and come out crispy-crunchy with just the right amount of sweetness."
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Ingredients
42 m servings 237Original recipe yields 8 servings (8 scones)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- 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.
Footnotes
- 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
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Reviews
Read all reviews 3Most helpful
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Newest
2/9/2017
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 hear...
4/14/2018
Yum! Nice and crusty on the outside. I made mine lemon-cran instead of pecan-cran, and sprinkled some coarse sugar on top.
1/30/2018
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.