A quick and easy 10-minute one-pot dinner that is low in calories, low in carbohydrates, paleo, and free of gluten. You’ll make this your go-to weeknight supper! Serve right away or keep in the fridge for up to three days.
| Prep Time: | 15 mins |
| Cook Time: | 12 mins |
| Additional Time: | 15 mins |
| Total Time: | 42 mins |
| Servings: | 8 |
| Yield: | 8 scones |
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
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.
- Substitute margarine for the butter if preferred.
- Dough can be made in a food processor if preferred.
- Sprinkle more brown sugar over wedges before baking if desired.
Nutrition Facts
| Calories | 237 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 516 mg |
| Sugars | 19 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
These scones were really good! The only substitution I made was similar to the other reviewers. I used one cup of whole wheat flour and one cup of white flour. With oven thermometer showing the correct temperature, twelve minutes was perfect.
Yum! Nice and crusty on the outside. I made mine lemon-cran instead of pecan-cran, and sprinkled some coarse sugar on top.
I made these today. I couldn’t find the pastry flour, so I used ground whole wheat flour and it worked perfectly. My husband loves them, and our son is picking some up later.
Delicious! I could not find whole wheat pastry flour, so I searched the web and found to substitute 1/2 whole wheat flour and 1/2 cake flour, which worked out perfectly! I cut mine out into heart shapes, and the family loved them. They really do have just the right amount of sweetness. I do think next time I will add more cranberries and pecans, though, b/c I was wanting more of both of those in there, lol. I will def be making these again~YUM! Thanks for sharing. 🙂