Low-Fat Whole Wheat Cranberry Pecan Scones recipe
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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
Nutrition Info
- 236.7 caloriescarbohydrate: 39.3 gcholesterol: 7.9 mgfat: 8.2 gfiber: 3.3 gprotein: 4.2 gsaturatedFat: 2.3 gservingSize: -sodium: 516.2 mgsugar: 19.2 gtransFat: : -unsaturatedFat: : -
Directions Low-Fat Whole Wheat Cranberry Pecan Scones
Directions
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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.