I made these yesterday and they are quite tasty. They also have a pretty presentation and are fairly easy to make. I used WW pastry flour, as I had it on hand, and it usually makes baked good goods lighter than just plain WW flour. I also added a handful of walnuts.

Whole Wheat Cranberry Scones

1 1/3 c AP flour
2/3 c WW flour
1/4 c sugar
2 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 Tbsp butter, cut into small pieces
1/4 c sweetened dried cranberries
2 tsp grated orange rind
1 large egg, lightly beaten
1/2 c FF buttermilk
1 tsp powdered sugar

Preheat oven to 375. Line a baking sheet with parchment or wax paper.

Combine the flours, sugar, powder, soda, and salt in a large bowl. With a pastry blender, cut in the butter until the mixture is crumbly.

Add the cranberries and orange rind and stir with a fork. Add the egg and buttermilk and stir with a fork until the dry ingredients are moistened. Gather the mixture into a ball, place on baking sheet, and pat into a 7 inch circle. Cut into 10 wedges with a kinife dipped in flour. Do not separate the wedges. Bake until golden brown and a toothpick inserted in center comes out clean, about 20 minutes. Transfer to a rack. Sift the powdered sugar over the top. Cut with a serrated knife and serve warm.

Per serving (1 wedge): 165 cal, 4 g fat, 4 g protein
3 points

Source: WW Take Out Tonight