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Cranberry Whole Wheat Scones, Diabetic Friendly
5.0(6)Take your choice of ginger or cinnamon to flavor these tender, fruity wedges. A sprinkle of rolled oats decorates the tops and adds a little fiber.
by Annacia·published 2007-02-06
Open original recipeScones
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
04Make a well in the center of the flour mixture.05In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries.06Add buttermilk mixture all at once to flour mixture.07Stir just until moistened (some of the dough may look dry).08Turn out onto a floured surface.09Knead dough for 10 to 12 strokes or until nearly smooth.10Pat or lightly roll dough to an 8-inch circle about 3/4 inch thick.11Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough.12Cut into 8 wedges.13Place dough wedges 1 inch apart on an ungreased baking sheet.14Bake for 13 to 15 minutes or until edges are light browned.15Serve warm.