CRANBERRY WHOLE WHEAT SCONES

CRANBERRY WHOLE WHEAT SCONES image

Yield 12 scones

Number Of Ingredients 13

1-1/2 cupsall-purpose flour
1/2 cupwhole wheat flour
3 tablespoonssugar or sugar substitute* equivalent to 3 tablespoons sugar
1-1/2 teaspoonsbaking powder
1 teaspoonground ginger or cinnamon
1/4 teaspoonbaking soda
1/4 teaspoonsalt
1/3 cupbutter
1/2 cuprefrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
1/3 cupbuttermilk
3/4 cupdried cranberries or dried currants
Buttermilk
3 tablespoonsrolled oats

Steps:

1. Preheat oven to 400 degree F. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar or substitute, baking powder, ginger, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. 2. In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (some of the dough may look dry). 3. Turn out onto a floured surface. Knead dough for 10 to 12 strokes or until nearly smooth. Pat or light roll dough to an 8-inch circle about 3/4 inch thick. Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough. Cut into 12 wedges. 4. Place dough wedges 1 inch apart on an ungreased baking sheet. Bake for 13 to 15 minutes or until edges are light browned. Serve warm. Makes 12 scones.