Low-Fat Whole Wheat Cranberry Pecan Scones

These egg-free whole wheat scones studded with dried cranberries and pecans have just the right amount of sweetness and crisp, golden tops.

• Preparation Time: 15 mins
• Cooking Time: 12 mins
• Total Time: 27 mins
• Calories: 237 Calories

Ingredients

• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup chopped pecans
• 2 tablespoons butter
• 1 tablespoon baking powder
• ½ cup dried cranberries
• ½ cup brown sugar
• 2 cups whole wheat pastry flour
• ½ cup skim milk, or more as needed

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Step 2

Whisk whole wheat flour, brown sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter with a pastry blender until coarse crumbs form. Stir in cranberries and pecans. Mix in skim milk until dough comes together and is the consistency of cookie dough.

Step 3

Turn dough out onto a lightly floured surface. Pat into a 1-inch thick round. Cut into 8 wedges with a greased knife. Arrange 2 inches apart on the baking sheet.

Step 4

Bake in the preheated oven until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool, about 15 minutes.