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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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I got it written from one of the health magazines in Barnes and Noble. Originally it was whole wheat blueberry scone. I figured you can use any berries - dry or fresh. They turned out yummy! Enjoy! Ingredients:
1 cup whole wheat flour |
1 cup all-purpose flour |
1/2 cup sugar |
1 tablespoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 orange, zest of |
1/2 cup cranberries |
1/4 cup butter (i used 2 tbsp smart balance spread) |
1 egg |
1/2 cup buttermilk (i used part skim ricotta) |
1/2 teaspoon vanilla |
cinnamon-sugar mixture, to sprinkle |
Directions:
1. Mix first 8 ingredients in a large bowl. Add butter and crumble mixture with hands. In a separate bowl wisk egg with buttermilk, add vanilla. Add batter to flour mixture and make a soft dough. Roll a circle about 1/2 to 1/3 inch thick and sprinkle it with cinnamon and sugar. Cut to 8 wedges (I made 16 small) and bake in preheated oven at 400F for 20-25 mintues (or until brown).
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