Cranberry Whole Wheat Scones, Diabetic Friendly

• all-purpose flour↗1 1⁄2 cups
• whole wheat flour↗1⁄2 cup
• Splenda sugar substitute↗3 tablespoons
• baking powder↗1 1⁄2 teaspoons
• ground ginger or 1 teaspoon cinnamon↗1 teaspoon
• baking soda↗1⁄4 teaspoon
• salt↗1⁄4 teaspoon
• butter↗1⁄3 cup
• Egg Beaters egg substitute, thawed (or 2 eggs, slightly beaten)1⁄2 cup
• buttermilk↗1⁄3 cup
• dried cranberries or 3/4 cup dried currant↗3⁄4 cup
• buttermilk↗
• rolled oats↗3 tablespoons

Step-by-step instructions

1. 1

   Preheat oven to 400 degree F.

2. 2

   In a large bowl, stir together all-purpose flour, whole wheat flour, Splenda, baking powder, ginger, baking soda, and salt.

3. 3

   Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

4. 4

   Make a well in the center of the flour mixture.

5. 5

   In a small bowl, beat Egg Beaters egg substitute, thawed (or 2 eggs, slightly beaten) slightly; stir in the 1/3 cup buttermilk and cranberries.

6. 6

   Add buttermilk mixture all at once to flour mixture.

7. 7

   Stir just until moistened (some of the dough may look dry).

8. 8

   Turn out onto a floured surface.

9. 9

   Knead dough for 10 to 12 strokes or until nearly smooth.

10. 10

    Pat or lightly roll dough to an 8-inch circle about 3/4 inch thick.

11. 11

    Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough.

12. 12

    Cut into 8 wedges.

13. 13

    Place dough wedges 1 inch apart on an ungreased baking sheet.

14. 14

    Bake for 13 to 15 minutes or until edges are light browned.

15. 15

    Serve warm.