Low-Fat Whole Wheat Cranberry Pecan Scones

Low-Fat Whole Wheat Cranberry Pecan Scones
  • PREP TIME
    15 mins
  • COOK TIME
    12 mins
  • TOTAL TIME
    42 mins
  • SERVING
    8 People
  • VIEWS
    12

Delight in these wonderfully crisp and crunchy scones, boasting a subtle sweetness and entirely egg-free construction. A guilt-free treat perfect for breakfast or afternoon tea.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    39 g
  • Cholesterol
    8 mg
  • Fiber
    3 g
  • Protein
    4 g
  • Saturated Fat
    2 g
  • Sodium
    516 mg
  • Sugar
    19 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat your oven to 425 degrees F (220 degrees C). (5 minutes)

02

Step
2 mins

Line a baking sheet with parchment paper. (2 minutes)

03

Step
3 mins

In a large bowl, whisk together the whole wheat pastry flour, brown sugar, baking powder, baking soda, and salt until well combined. (3 minutes)

04

Step
5 mins

Using a pastry blender or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs. (5 minutes)

05

Step
2 mins

Stir in the dried cranberries and chopped pecans. (2 minutes)

06

Step
5 mins

Gradually add the skim milk, mixing until the dough just comes together. Be careful not to overmix; the dough should be slightly sticky, similar to cookie dough. Add more milk, a tablespoon at a time, if needed. (5 minutes)

07

Step
1 mins

Turn the dough out onto a lightly floured surface. (1 minute)

08

Step
2 mins

Gently pat the dough into a 1-inch thick round. (2 minutes)

09

Step
3 mins

Using a greased knife or a pizza cutter, cut the round into 8 equal wedges. (3 minutes)

10

Step
2 mins

Arrange the wedges on the prepared baking sheet, spacing them about 2 inches apart. (2 minutes)

11

Step
15 mins

Bake in the preheated oven until the scones are golden brown, approximately 12 to 15 minutes. (15 minutes)

12

Step
15 mins

Transfer the scones to a wire rack to cool completely. (15 minutes)

For best results, ensure the butter is very cold before cutting it into the flour mixture. This will help create a flakier scone.
Feel free to substitute other dried fruits or nuts according to your preference. Chopped walnuts or dried cherries would also be delicious.
Don't overmix the dough! Overmixing will develop the gluten and result in tough scones. Mix just until the ingredients are combined.
For a richer flavor, brush the tops of the scones with melted butter or a mixture of milk and sugar before baking.
These scones are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.

Jaylen Kassulke

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 4 Ratings)
Total Reviews: (5)
  • Krystal Marquardt

    I added a bit of lemon zest to the dough, and it was a fantastic addition!

  • Orrin Hayes

    My scones didn't rise as much as I expected. I think I might have overmixed the dough.

  • Cole Wehner

    The recipe was easy to follow, and the scones turned out perfectly!

  • Eleanore Nicolas

    Next time, I'll try using a different type of nut, maybe almonds or macadamia nuts.

  • Rosario Bergstrom

    These scones were surprisingly good for being low-fat and whole wheat! My family loved them.

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