Name: Low-Fat Whole Wheat Cranberry Pecan Scones
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Whole wheat pastry flour - 2 cups; Brown sugar - ½ cup; Baking powder - 1 tablespoon; Baking soda - 1 teaspoon; Salt - ½ teaspoon; Butter - 2 tablespoons; Dried cranberries - ½ cup; Chopped pecans - ½ cup; Skim milk, or more as needed - ½ cup

Ingredients for - Low-Fat Whole Wheat Cranberry Pecan Scones

1. Whole wheat pastry flour 2 cups

2. Brown sugar ½ cup

3. Baking powder 1 tablespoon

4. Baking soda 1 teaspoon

5. Salt ½ teaspoon

6. Butter 2 tablespoons

7. Dried cranberries ½ cup

8. Chopped pecans ½ cup

9. Skim milk, or more as needed ½ cup

How to cook deliciously - Low-Fat Whole Wheat Cranberry Pecan Scones

1 . Stage

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Bake in the preheated oven until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool, about 15 minutes.