Cranberry Whole Wheat Scones, Diabetic Friendly

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 3 tablespoons splenda sugar substitute
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground ginger or 1 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup butter
• 1/2 cup egg beaters egg substitute, thawed (or 2 eggs, slightly beaten)
• 1/3 cup buttermilk
• 3/4 cup dried cranberries or 3/4 cup dried currant
• buttermilk
• 3 tablespoons rolled oats

Recipe

• 1 preheat oven to 400 degree f.
• 2 in a large bowl, stir together all-purpose flour, whole wheat flour, splenda, baking powder, ginger, baking soda, and salt.
• 3 using a pastry blender, cut in butter until mixture resembles coarse crumbs.
• 4 make a well in the center of the flour mixture.
• 5 in a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries.
• 6 add buttermilk mixture all at once to flour mixture.
• 7 stir just until moistened (some of the dough may look dry).
• 8 turn out a floured surface.
• 9 knead dough for 10 to 12 strokes or until nearly smooth.
• 10 pat or lightly roll dough to an 8-inch circle about 3/4 inch thick.
• 11 brush top with additional buttermilk; sprinkle with oats, pressing gently into dough.
• 12 cut into 8 wedges.
• 13 place dough wedges 1 inch apart on an ungreased baking sheet.
• 14 bake for 13 to 15 minutes or until edges are light browned.
• 15 serve warm.