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

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

Directions

  • 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

236.73 calories; 4.22 g protein; 39.28 g carbohydrates; 8.17 g fat; 7.94 mg cholesterol; 516.24 mg sodium.Full Nutrition


Reviews (3)

Read All Reviews

Most helpful positive review

Christina
02/10/2017
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.:)
(2)

Most helpful critical review

Christina
02/10/2017
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.:)
(2)
3 Ratings
  • 5 Rating Star 3
Christina
02/10/2017
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.:)
(2)
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.
Patricia Vargo
01/31/2018
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.