Make these slightly sweet cranberry scones for your next brunch or afternoon treat. They’re absolutely perfect with a cup of tea or coffee!
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¾ cup fresh cranberries, chopped
1 tablespoon honey
1¾ cups 100% white whole-wheat flour
1/3 cup whole-grain cornmeal
2 tablespoons brown sugar
2/3 cup low-fat buttermilk
¼ cup canola oil
2 egg whites
1 tablespoon baking powder
1 tablespoon orange zest
¼ teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon salt
- Preheat oven to 400° F.
- In a small bowl, combine the chopped cranberries and honey and set aside.
- In another small bowl, combine the flour, cornmeal and brown sugar.
- In a large bowl, add the remaining 8 ingredients, then add the cranberries and whisk to combine. Stir in the flour mixture to make the dough. The dough will seem dry, but do not over mix.
- Place the dough on a non-stick or parchment lined sheet pan and form an 8½ inch round.
- Using a floured knife, score the dough into 24 wedges; do not cut into separate sections because the scones will get over cooked.
- Bake for 14 to 16 minutes until golden brown.
- Remove and place on a wire rack to cool.
- Separate and enjoy!
Nutritional Information (per serving)
Makes 24 servings
(1 piece) 70 calories, 2.5 g total fat, 0 g saturated fat, 0 g trans fat, 2 g protein, 11 g total carbohydrate, 2 g fiber, 2 g sugar, 0 mg cholesterol, 105 mg sodium
Source: Created by Chef Michelle Bartoul-Mangan of Cleveland Clinic Wellness