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Low-Fat Whole Wheat Cranberry Pecan Scones
Low-Fat Whole Wheat Cranberry Pecan Scones
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
42 minutes
Delicious whole wheat scones loaded with cranberries and pecans, perfectly sweet with a golden crunch.
Ingredients:
  • 2 cups whole wheat pastry flour
  • 0.5 cup brown sugar
  • 1 teaspoon baking soda
  • 2 tablespoons butter
  • 0.5 cup dried cranberries
  • 0.5 cup chopped pecans
  • 0.5 cup skim milk, or more as needed
Instructions:
  • Preheat your oven to 425 degrees F (220 degrees C) while preparing a baking sheet with parchment paper.
  • Combine whole wheat flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Use a pastry blender to cut in butter until it forms coarse crumbs. Add cranberries and pecans, then mix in skim milk until the dough resembles cookie dough.
  • Transfer the dough onto a lightly floured surface and shape it into a 1-inch thick round. Cut it into 8 wedges using a greased knife and place them 2 inches apart on the baking sheet.
  • Bake until beautifully golden, about 12 to 15 minutes in the preheated oven. Then, cool on a wire rack for approximately 15 minutes.

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