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
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
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Breakfast Breads
Breads - Breakfast Breads
- Buttermilk Scones with Cinnamon Glaze
- Cinnamon Rolls (using egg) (Regal Bread Machine)
- Fruited Cream Scones with Apricot Butter
- Oat Caraway Scones
- Savory Onion and Dried Cherry Scones
- Lemon Lavender Pull Apart Bread (using yeast or biscuit dough)
- Pumpkin-Ginger Scones (using sour cream)
- Simple Cinnamon Rolls (using refrigerated crescent roll dough)
- Cinnamon Twist Spiral (using whole wheat flour, no knead, make ahead dough)
- Cini Mini Buns (GT Xpress)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!