Directions:
- Preheat oven to 400 degree F.
- In a large bowl, stir together all-purpose flour, whole wheat flour, Splenda, baking powder, ginger, baking soda, and salt.
- Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Make a well in the center of the flour mixture.
- In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries.
- Add buttermilk mixture all at once to flour mixture.
- Stir just until moistened (some of the dough may look dry).
- Turn out onto a floured surface.
- Knead dough for 10 to 12 strokes or until nearly smooth.
- Pat or lightly roll dough to an 8-inch circle about 3/4 inch thick.
- Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough.
- Cut into 8 wedges.
- Place dough wedges 1 inch apart on an ungreased baking sheet.
- Bake for 13 to 15 minutes or until edges are light browned.
- Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.59 Kcal (1083 kJ) | ||
| Calories from fat | 80.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.93g | 14% | |
|---|---|---|---|
| Cholesterol | 21.24mg | 7% | |
| Sodium | 168.75mg | 7% | |
| Potassium | 167mg | 4% | |
| Total Carbs | 39.85g | 13% | |
| Sugars | 9.31g | 37% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 5.36g | 11% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.2mg | 7% | |
| Calcium | 67.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 303.32 Kcal (1270 kJ) | ||
| Calories from fat | 94.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.48g | 14% | |
|---|---|---|---|
| Cholesterol | 24.92mg | 7% | |
| Sodium | 197.94mg | 7% | |
| Potassium | 195.89mg | 4% | |
| Total Carbs | 46.74g | 13% | |
| Sugars | 10.92g | 37% | |
| Dietary Fiber | 2.25g | 8% | |
| Protein | 6.29g | 11% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.4mg | 7% | |
| Calcium | 79.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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