Quick Bread Scones!

They are Ideal for Breakfast, Brunch or Snack






1 and 1/2 cups all-purpose flour

1/2 cup whole wheat flour

3 TBSP sugar or sugar substitute equivalent

1 and 1/2 tsp baking powder

1 tsp ground ginger or cinnamon

1/4 tsp baking soda

1/4 tsp salt

1/3 cup butter

1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten

1/3 cup buttermilk

3/4 cup dried cranberries or dried currants


3 TBSP rolled oats



1. Preheat oven to 400 degree F. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar or substitute, baking powder, ginger, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.

2. In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (some of the dough may look dry).

3. Turn out onto a floured surface. Knead dough for 10 to 12 strokes or until nearly smooth. Pat or light roll dough to an 8-inch circle about 3/4 inch thick. Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough. Cut into 12 wedges.

4. Place dough wedges 1 inch apart on an ungreased baking sheet. Bake for 13 to 15 minutes or until edges are light browned. Serve warm. Makes 12 scones.

169 Calories and Diabetic-Friendly

Makes 12 Servings

Recipe from Diabetic Living