Healthified Cranberry-Buttermilk Scones

Healthified Cranberry-Buttermilk Scones

Healthified Cranberry-Buttermilk Scones
Provided by:
total prep
42% less sat fat • 75% less cholesterol than the original recipe— see the comparison. Busy morning? Grab a scone, a carton of yogurt, and a piece of fruit and head out the door. Breakfast is served!

Ingredients

Directions

  • Preheat oven to 400°F. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar, baking powder, ground 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.
  • In a small bowl, combine egg product and the 1/3 cup buttermilk; stir in dried cranberries. Add the buttermilk mixture all at once to the flour mixture. Using a fork, stir just until moistened (some of the dough may look dry).
  • Turn out dough onto a floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes or until nearly smooth. Pat or lightly roll the dough into an 8-inch circle. Lightly brush top of dough with additional buttermilk or milk; sprinkle with oats, pressing gently into dough. Cut dough circle into 12 wedges.
  • Place dough wedges 1 inch apart on an ungreased baking sheet. Bake for 13 to 15 minutes or until edges are lightly browned. Serve warm.
  • *To make 1/3 cup sour milk, place 1 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/3 cup total liquid; stir. Let the mixture stand for 5 minutes before using.

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