Breakfast

Whole-Wheat Cranberry Scones is for Breakfast.

Whole-Wheat Cranberry Scones takes 10 minutes to prepare.

Whole-Wheat Cranberry Scones takes 20 minutes to cook.

Whole-Wheat Cranberry Scones makes 8 servings.

The ingredients for Whole-Wheat Cranberry Scones are:

1 1/2 cups all purpose flour
2/3 cups wheat flour
1/4 cup splenda
2 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 Tbsp country crock + calcium
1/4 cup sweetened dried cranberries
2 tsp orange zest
1/4 cup egg substitute
1/2 cup skim milk
1 tsp powdered sugar

Here is how you make Whole-Wheat Cranberry Scones:

Preheat oven to 375 degrees. Line a baking sheet with parchment or wax paper.Combine butter, flours, splenda, baking powder, baking soda, and salt in a large bowl. With a pastry blender, cut into the butter until the mixture is crumbly. Add the cranberries and orange zest and stir with a fork. Add the egg substitute and milk and stir with a fork until the dry ingredients are just moistened.Gather the mixture into a ball, place on the baking sheet, and pat into a 7-inch circle. Cut into 8 wedges with a knife dipped in flour. Do not seperate the wedges. Bake until golden brown and when a toothpick inserted into the center comes out clean --about 20 minutes.Transfer to a rack. Sift the powdered sugar over the top. Cut with a serrated knife while still warm and serve.Yield: 8 servings (1 wedge per serving)Number of Servings: 8Recipe submitted by SparkPeople user SLJGEMINI75.

The nutritional information for Whole-Wheat Cranberry Scones is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 149.2

• Total Fat: 2.1 g
• Cholesterol: 0.4 mg
• Sodium: 301.1 mg
• Total Carbs: 29.1 g
• Dietary Fiber: 2.2 g
• Protein: 4.8 g