Low Fat Whole Wheat Cranberry Pecan Scones Recipes

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CRANBERRY PECAN SCONES



Cranberry Pecan Scones image

This recipe is delicious and healthful- it's half whole grains, although you'd never guess it! I make the oat flour by grinding up oatmeal or instant oatmeal. You could also substitute whole wheat flour or whole wheat pastry flour. You can use fresh or frozen cranberries for this recipe.

Provided by Chef Lele

Categories     Scones

Time 26m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1 cup oat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup light brown sugar
3 tablespoons butter, chilled
2/3 cup 1% low-fat milk
1/2 cup cranberries
1/4 cup pecans, chopped
1/2 teaspoon lemon zest

Steps:

  • Preheat oven to 425.
  • Roughly chop cranberries.
  • Sift together dry ingredients (flour through salt) in a bowl, mix in sugar. Crumble in the butter.
  • Make a well and stir in the milk, then stir in cranberries, pecans, and lemon zest. Dough will be sticky!
  • Pat out into a circle on a lightly floured surface- the circle should be 8 inches or so in diameter.
  • Cut into wedges like a pizza- 8 total. Place on greased baking sheet. Bake for 16 minutes or so, or until browned to your liking.

Nutrition Facts : Calories 206.7, Fat 7.6, SaturatedFat 3.2, Cholesterol 12.5, Sodium 247.2, Carbohydrate 31.7, Fiber 2.5, Sugar 8.5, Protein 4.6

LOW-FAT WHOLE WHEAT CRANBERRY PECAN SCONES



Low-Fat Whole Wheat Cranberry Pecan Scones image

These scones are egg-free and come out crispy-crunchy with just the right amount of sweetness.

Provided by CROWLAND

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 42m

Yield 8

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • 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.
  • 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.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool, about 15 minutes.

Nutrition Facts : Calories 236.7 calories, Carbohydrate 39.3 g, Cholesterol 7.9 mg, Fat 8.2 g, Fiber 3.3 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 516.2 mg, Sugar 19.2 g

LOW-FAT WHOLE WHEAT CRANBERRY PECAN SCONES



Low-Fat Whole Wheat Cranberry Pecan Scones image

These scones are egg-free and come out crispy-crunchy with just the right amount of sweetness.

Provided by CROWLAND

Categories     Scones

Time 42m

Yield 8

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • 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.
  • 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.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool, about 15 minutes.

Nutrition Facts : Calories 236.7 calories, Carbohydrate 39.3 g, Cholesterol 7.9 mg, Fat 8.2 g, Fiber 3.3 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 516.2 mg, Sugar 19.2 g

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