Best Low Fat Whole Wheat Cranberry Pecan Scones Recipes

WHOLE WHEAT CRANBERRY SCONES

Steps:

• In a large bowl, combine the flours, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until crumbly. In a small bowl, combine the egg, yogurt and vanilla; stir into dry ingredients just until moistened. Stir in cranberries. Turn onto a floured surface, knead 6-8 times. , Divide dough in half. Transfer each portion to a greased baking sheet. Pat into an 8-in. circle. Cut each circle into 8 wedges, but do not separate. Brush with milk; sprinkle with cinnamon-sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

CRANBERRY PECAN SCONES

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.

LOW-FAT WHOLE WHEAT CRANBERRY PECAN SCONES

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.

LOW-FAT WHOLE WHEAT CRANBERRY PECAN SCONES

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.

WHOLE WHEAT APPLE PECAN SCONES

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment. Toss grated apple with lemon or lime juice and zest in a bowl. Sift together flours, salt, baking powder and baking soda, and stir in oats and sugar. Place in a large bowl or in the bowl of standing mixer fitted with the paddle.
• Add butter and mix in with your hands, rubbing the flour and butter briskly between your fingers; or beat on low speed until butter is distributed throughout the flour and the mixture has a crumbly consistency.
• Add apple with liquid to the large bowl. Add pecans and stir or mix at medium speed until incorporated. Add just enough yogurt or buttermilk to allow dough to come together.
• Scrape out onto a lightly floured surface and gently shape into a rectangle, about 3/4 inch thick. Cut into 6 squares, then cut squares in half on the diagonal to form 12 triangular pieces. Or use a biscuit cutter to cut rounds. Place on baking sheet. Bake 18 to 20 minutes, until lightly browned. Cool on a rack.