Low Fat Whole Wheat Cranberry Pecan Scones Recipes

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WHOLE WHEAT CRANBERRY SCONES

With a biscuit-like texture, these sweet scones are wonderful spread with butter or jam. Serve them alongside a medley of berries at your next holiday brunch...or enjoy them as an afternoon snack with a hot cup of tea.

Provided by Taste of Home

Time 35m

Yield 16 scones.

Number Of Ingredients 14



Whole Wheat Cranberry Scones image

Steps:

  • In a large bowl, combine the flours, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until crumbly. In a small bowl, combine the egg, yogurt and vanilla; stir into dry ingredients just until moistened. Stir in cranberries. Turn onto a floured surface, knead 6-8 times. , Divide dough in half. Transfer each portion to a greased baking sheet. Pat into an 8-in. circle. Cut each circle into 8 wedges, but do not separate. Brush with milk; sprinkle with cinnamon-sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 226 calories, Fat 10g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 264mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.

1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup cold butter
1 egg
1 cup vanilla yogurt
1/2 teaspoon vanilla extract
1 cup dried cranberries
1 tablespoon milk
2 teaspoons cinnamon-sugar

CRANBERRY PECAN SCONES

This recipe is delicious and healthful- it's half whole grains, although you'd never guess it! I make the oat flour by grinding up oatmeal or instant oatmeal. You could also substitute whole wheat flour or whole wheat pastry flour. You can use fresh or frozen cranberries for this recipe.

Provided by Chef Lele

Categories     Scones

Time 26m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 11



Cranberry Pecan Scones image

Steps:

  • Preheat oven to 425.
  • Roughly chop cranberries.
  • Sift together dry ingredients (flour through salt) in a bowl, mix in sugar. Crumble in the butter.
  • Make a well and stir in the milk, then stir in cranberries, pecans, and lemon zest. Dough will be sticky!
  • Pat out into a circle on a lightly floured surface- the circle should be 8 inches or so in diameter.
  • Cut into wedges like a pizza- 8 total. Place on greased baking sheet. Bake for 16 minutes or so, or until browned to your liking.

Nutrition Facts : Calories 206.7, Fat 7.6, SaturatedFat 3.2, Cholesterol 12.5, Sodium 247.2, Carbohydrate 31.7, Fiber 2.5, Sugar 8.5, Protein 4.6

1 cup all-purpose flour
1 cup oat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup light brown sugar
3 tablespoons butter, chilled
2/3 cup 1% low-fat milk
1/2 cup cranberries
1/4 cup pecans, chopped
1/2 teaspoon lemon zest

LOW-FAT WHOLE WHEAT CRANBERRY PECAN SCONES

These scones are egg-free and come out crispy-crunchy with just the right amount of sweetness.

Provided by CROWLAND

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 42m

Yield 8

Number Of Ingredients 9



Low-Fat Whole Wheat Cranberry Pecan Scones image

Steps:

  • 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 Facts : Calories 236.7 calories, Carbohydrate 39.3 g, Cholesterol 7.9 mg, Fat 8.2 g, Fiber 3.3 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 516.2 mg, Sugar 19.2 g

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

LOW-FAT WHOLE WHEAT CRANBERRY PECAN SCONES

These scones are egg-free and come out crispy-crunchy with just the right amount of sweetness.

Provided by CROWLAND

Categories     Scones

Time 42m

Yield 8

Number Of Ingredients 9



Low-Fat Whole Wheat Cranberry Pecan Scones image

Steps:

  • 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 Facts : Calories 236.7 calories, Carbohydrate 39.3 g, Cholesterol 7.9 mg, Fat 8.2 g, Fiber 3.3 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 516.2 mg, Sugar 19.2 g

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

WHOLE WHEAT APPLE PECAN SCONES

As I was playing around with the mixture for these not-too-sweet scones I learned that if I used as much liquid (in the form of buttermilk or yogurt) as I usually do in my scones, they wouldn't be flaky. That is because the apple provides plenty of liquid. You just need to add enough buttermilk or yogurt to bring the dough together. Otherwise you will have drop biscuits and they will have a consistency more akin to a soft cookie than to a biscuit or scone. Juicy apples like Braeburn, Crispin and Empire work well for these scones.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, snack, quick breads, appetizer, side dish

Time 30m

Yield 12 scones

Number Of Ingredients 13



Whole Wheat Apple Pecan Scones image

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment. Toss grated apple with lemon or lime juice and zest in a bowl. Sift together flours, salt, baking powder and baking soda, and stir in oats and sugar. Place in a large bowl or in the bowl of standing mixer fitted with the paddle.
  • Add butter and mix in with your hands, rubbing the flour and butter briskly between your fingers; or beat on low speed until butter is distributed throughout the flour and the mixture has a crumbly consistency.
  • Add apple with liquid to the large bowl. Add pecans and stir or mix at medium speed until incorporated. Add just enough yogurt or buttermilk to allow dough to come together.
  • Scrape out onto a lightly floured surface and gently shape into a rectangle, about 3/4 inch thick. Cut into 6 squares, then cut squares in half on the diagonal to form 12 triangular pieces. Or use a biscuit cutter to cut rounds. Place on baking sheet. Bake 18 to 20 minutes, until lightly browned. Cool on a rack.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 139 milligrams, Sugar 4 grams, TransFat 0 grams

1 apple, grated (145 grams grated apple)
1 tablespoon lime or lemon juice
2 teaspoons lemon or lime zest
1 1/4 cups / 160 grams whole wheat flour,
3/4 cup / 90 grams unbleached all-purpose flour (or use all whole wheat flour)
1 tablespoon / 12 grams baking powder
1/2 teaspoon / 2 grams baking soda
1/4 teaspoon / 2 grams salt
1/2 cup / 55 grams rolled oats
2 tablespoons /30 grams raw brown sugar
6 tablespoons / 85 grams unsalted butter
Up to 1/4 cup / 60 grams buttermilk or yogurt
1/2 cup / 60 grams chopped pecans

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