How to Make Low-Fat Whole Wheat Cranberry Pecan Scones - A Step-by-Step Guide

Nothing quite beats the comforting aroma of freshly baked scones wafting from the kitchen. And when those scones are not only delicious but also low in fat and made with whole wheat flour, you can indulge in the joy of baking and eating without any guilt. This recipe for Low-Fat Whole Wheat Cranberry Pecan Scones is the perfect way to satisfy your cravings for a sweet treat without compromising your health goals.

These scones are not only a healthier alternative to traditional recipes...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Additional Time: 15 mins
  • Total Time: 42 mins
  • Servings: 8
  • Yield: 8 scones

  • 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.
  • Nutrition

    237 cal.

    • Total Fat: 8g
    • Saturated Fat: 2g
    • Cholesterol: 8mg
    • Sodium: 516mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 3g
    • Total Sugars: 19g
    • Protein: 4g
    • Vitamin C: 0mg
    • Calcium: 153mg
    • Iron: 1mg
    • Potassium: 140mg