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Skinny Cranberry-Buttermilk Scones
Skinny Cranberry-Buttermilk Scones
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Prep Time:
20 minutes
Total Time:
35 minutes
Healthier scone option with yogurt and fruit - perfect grab-and-go breakfast!
Ingredients:
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 cup Gold Medal™ whole wheat flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground ginger or cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup butter
  • 1/2 cup refrigerated or frozen egg product, thawed
  • 1/3 cup buttermilk or sour milk*
  • 3/4 cup dried cranberries or dried currants
  • Buttermilk or milk
  • 3 tablespoons rolled oats
Instructions:
  • Preheat your oven to 400°F. Combine all-purpose flour, whole wheat flour, sugar, baking powder, ground ginger, baking soda, salt in a bowl. Blend in butter with a pastry blender until mixture is crumbly. Create a well in the center of the mixture.
  • Mix the egg product and 1/3 cup buttermilk in a small bowl. Stir in dried cranberries. Pour the buttermilk mixture into the flour mixture all at once. Using a fork, mix just until moistened (some parts of the dough may appear dry).
  • Transfer the dough onto a floured surface and knead gently by folding and pressing for 10 to 12 strokes until almost smooth. Shape the dough into an 8-inch circle and brush the top with more buttermilk or milk. Sprinkle oats on top, pressing gently. Cut the dough into 12 wedges.
  • Arrange the dough wedges with a 1-inch space on an ungreased baking sheet. Bake for 13 to 15 minutes, or until the edges turn golden brown. Serve while warm and delightful.
  • Create 1/3 cup sour milk by combining 1 teaspoon of lemon juice or vinegar with enough milk to reach 1/3 cup. Stir well and allow the mixture to sit for 5 minutes before using.

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