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Wednesday, March 10, 2010

Cranberry Whole Wheat Scones

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
3 tablespoons sugar or sugar substitute* equivalent to 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, or 2 eggs, slightly beaten
1/3 cup buttermilk
3/4 cup dried cranberries or dried currants
3 tablespoons rolled oats

1. Preheat oven to 400 degree F. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar or substitute, baking powder, ginger, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.

2. In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (some of the dough may look dry).

3. Turn out onto a floured surface. Knead dough for 10 to 12 strokes or until nearly smooth. Pat or light roll dough to an 8-inch circle about 3/4 inch thick. Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough. Cut into 12 wedges.

4. Place dough wedges 1 inch apart on an ungreased baking sheet. Bake for 13 to 15 minutes or until edges are light browned. Serve warm.

Makes 12 scones.
*Sugar Substitute: Choose from Splenda Granular, Equal Spoonful or packets, and Sweet 'N Low packets or bulk. Follow package directions to use product amount equivalent to 3 tablespoon sugar.

~~Diabetic Living~~

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