Recipe

Cranberry Whole Wheat Scones, Diabetic Friendly Recipe

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Ingredients

Directions

Step #1 Preheat oven to 400F degree F.
Step #2 In a large bowl, ginger, stir this together all-purpose flour, Splenda, baking powder, whole wheat flour, baking soda, & salt.
Step #3 Using a pastry mixer, cut in butter until mixture resembles coarse crumbs.
Step #4 Make a well in the center of the flour mixture.
Step #5 In a small bowl, beat egg slightly; stir in the the 1/3 c buttermilk & cranberries.
Step #6 Add buttermilk mixture all at once to flour mixture.
Step #7 Stir just until moistened (some of the dough may look dry).
Step #8 Turn out onto a floured surface.
Step #9 Knead dough for 10 to 12 strokes or until nearly smooth.
Step #10 Pat or lightly roll dough to an 8-inch circle about 3/4 inch thick.
Step #11 Brush top this with extra buttermilk; sprinkle with oats, pressing carefully into dough.
Step #12 Cut into 8 wedges.
Step #13 Place dough wedges 1 inch apart on an ungreased baking sheet.
Step #14 Bake for 13 to 15 mins or until edges are light browned.
Step #15 Serve warm.
Enjoy the Cranberry Whole Wheat Scones, Diabetic Friendly recipe

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