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Cranberry Whole Wheat Scones

Diabetic Living Magazine
  • 30 minutes
  • Serves 12

INGREDIENTS

3/4 cup

Cranberries or dried currants, dried

1/2 cup

Egg product, refrigerated or frozen

3 tbsp

Rolled oats

1 1/2 cups

All-purpose flour

1 1/2 tsp

Baking powder

1/4 tsp

Baking soda

1 tsp

Ginger or cinnamon, ground

1/4 tsp

Salt

3 tbsp

Sugar or sugar substitute equivalent to

1/2 cup

Whole wheat flour

1/3 cup

Butter

1/3 cup

Buttermilk

1

Buttermilk