For best results, ensure the butter is very cold before cutting it into the flour mixture. This will help create a flakier scone. Feel free to substitute other dried fruits or nuts according to your preference. Chopped walnuts or dried cherries would also be delicious. Don't overmix the dough! Overmixing will develop the gluten and result in tough scones. Mix just until the ingredients are combined. For a richer flavor, brush the tops of the scones with melted butter or a mixture of milk and sugar before baking. These scones are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
Low-Fat Whole Wheat Cranberry Pecan Scones
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PREP TIME15 mins
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COOK TIME12 mins
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TOTAL TIME42 mins
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SERVING8 People
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VIEWS12
Delight in these wonderfully crisp and crunchy scones, boasting a subtle sweetness and entirely egg-free construction. A guilt-free treat perfect for breakfast or afternoon tea.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol8 mg
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Fiber3 g
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Protein4 g
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Saturated Fat2 g
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Sodium516 mg
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Sugar19 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 425 degrees F (220 degrees C). (5 minutes)
02
Step
2 mins
Line a baking sheet with parchment paper. (2 minutes)
03
Step
3 mins
In a large bowl, whisk together the whole wheat pastry flour, brown sugar, baking powder, baking soda, and salt until well combined. (3 minutes)
04
Step
5 mins
Using a pastry blender or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs. (5 minutes)
05
Step
2 mins
Stir in the dried cranberries and chopped pecans. (2 minutes)
06
Step
5 mins
Gradually add the skim milk, mixing until the dough just comes together. Be careful not to overmix; the dough should be slightly sticky, similar to cookie dough. Add more milk, a tablespoon at a time, if needed. (5 minutes)
07
Step
1 mins
Turn the dough out onto a lightly floured surface. (1 minute)
08
Step
2 mins
Gently pat the dough into a 1-inch thick round. (2 minutes)
09
Step
3 mins
Using a greased knife or a pizza cutter, cut the round into 8 equal wedges. (3 minutes)
10
Step
2 mins
Arrange the wedges on the prepared baking sheet, spacing them about 2 inches apart. (2 minutes)
11
Step
15 mins
Bake in the preheated oven until the scones are golden brown, approximately 12 to 15 minutes. (15 minutes)
12
Step
15 mins
Transfer the scones to a wire rack to cool completely. (15 minutes)
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RECIPE REVIEWS
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Please Rate
Krystal Marquardt
Jun 29, 2025I added a bit of lemon zest to the dough, and it was a fantastic addition!
Orrin Hayes
Jun 14, 2025My scones didn't rise as much as I expected. I think I might have overmixed the dough.
Cole Wehner
Jun 8, 2025The recipe was easy to follow, and the scones turned out perfectly!
Eleanore Nicolas
May 31, 2025Next time, I'll try using a different type of nut, maybe almonds or macadamia nuts.
Rosario Bergstrom
May 30, 2025These scones were surprisingly good for being low-fat and whole wheat! My family loved them.