Low-Fat Whole Wheat Cranberry Pecan Scones

Name: Low-Fat Whole Wheat Cranberry Pecan Scones
Total time: 42
Yield: 8
Ingredients: 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

Recipe by CROWLAND from allrecipes.com

Breakfast,Lunch 42 Mins.

Ingredients

8 servings

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2 cups whole wheat pastry flour
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½ cup brown sugar
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1 tablespoon baking powder
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1 teaspoon baking soda
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½ teaspoon salt

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2 tablespoons butter
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½ cup dried cranberries
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½ cup chopped pecans
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½ cup skim milk, or more as needed

Instructions

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.