Recipe information
Ingredients for - Low-Fat Whole Wheat Cranberry Pecan Scones
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.
