CRANBERRY PECAN SCONES
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
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
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