Cranberry Whole Wheat Scones Diabetic Friendly

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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.

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Steps

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Preheat oven to 400 degree f.

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In a large bowl , stir together all-purpose flour , whole wheat flour , splenda , baking powder , ginger , baking soda , and salt.

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Using a pastry blender , cut in butter until mixture resembles coarse crumbs.

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Make a well in the center of the flour mixture.

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In a small bowl , beat egg slightly.

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Stir in the 1 / 3 cup buttermilk and cranberries.

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Add buttermilk mixture all at once to flour mixture.

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Stir just until moistened.

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Turn out onto a floured surface.

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Knead dough for 10 to 12 strokes or until nearly smooth.

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Pat or lightly roll dough to an 8-inch circle about 3 / 4 inch thick.

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Brush top with additional buttermilk.

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Sprinkle with oats , pressing gently into dough.

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Cut into 8 wedges.

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Place dough wedges 1 inch apart on an ungreased baking sheet.

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Bake for 13 to 15 minutes or until edges are light browned.

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Serve warm.

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Ingredients

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all-purpose flour, whole wheat flour, splenda sugar substitute, baking powder, ground ginger, baking soda, salt, butter, egg beaters egg substitute, buttermilk, dried cranberries, rolled oats