Guilt-Free Cranberry Scones

Hazelnuts have lots of good monounsaturated fat; they help reduce LDL cholesterol levels. These scones are slightly crumbly and slightly sweet, perfect for breakfast.

Serves: 10Hands-on: 25 minutesTotal: 50 minutesDifficulty: Easy

Serves: 10

Ingredients

  • 1⅓ cups oatmeal
  • ⅓ cup buttermilk
  • ¼ cup orange juice
  • ¼ cup brown sugar
  • 1 large egg
  • ¾ cup whole wheat flour
  • ¾ cup all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • 4 Tbsp. butter
  • 1 cup chopped dried cranberries
  • ½ cup chopped hazelnuts

Directions

  • Preheat oven to 375°F. Place 1 cup oatmeal in microwave-safe pie plate. Microwave for 3–4 minutes or until fragrant, stirring once during cooking time. Let oatmeal cool. Place the remaining ⅓ cup oatmeal in a food processor; process until ground.
  • In large bowl, combine buttermilk, orange juice, brown sugar, and egg and mix well. In medium bowl, combine whole wheat flour, all-purpose flour, baking powder, and baking soda and mix well. Cut in butter until particles are fine.
  • Stir in the toasted oatmeal and ground oatmeal, then add buttermilk mixture and stir just until combined. Add cranberries and hazelnuts and form into a ball.
  • Place dough on ungreased baking sheet. Press into a ¾-inch thick circle about 9" across. With a sharp knife, cut into 10 wedges and separate slightly.
  • Bake for 13–18 minutes or until scones are light golden brown. Remove to wire rack to cool for 15 minutes, then serve warm.

Recipe Information

Serves: 10

Ingredients

  • 1⅓ cups oatmeal
  • ⅓ cup buttermilk
  • ¼ cup orange juice
  • ¼ cup brown sugar
  • 1 large egg
  • ¾ cup whole wheat flour
  • ¾ cup all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • 4 Tbsp. butter
  • 1 cup chopped dried cranberries
  • ½ cup chopped hazelnuts

Directions

  • Preheat oven to 375°F. Place 1 cup oatmeal in microwave-safe pie plate. Microwave for 3–4 minutes or until fragrant, stirring once during cooking time. Let oatmeal cool. Place the remaining ⅓ cup oatmeal in a food processor; process until ground.
  • In large bowl, combine buttermilk, orange juice, brown sugar, and egg and mix well. In medium bowl, combine whole wheat flour, all-purpose flour, baking powder, and baking soda and mix well. Cut in butter until particles are fine.
  • Stir in the toasted oatmeal and ground oatmeal, then add buttermilk mixture and stir just until combined. Add cranberries and hazelnuts and form into a ball.
  • Place dough on ungreased baking sheet. Press into a ¾-inch thick circle about 9" across. With a sharp knife, cut into 10 wedges and separate slightly.
  • Bake for 13–18 minutes or until scones are light golden brown. Remove to wire rack to cool for 15 minutes, then serve warm.

Nutrition Information

Nutrition Information
Amount per serving
Calories260
Total Fat9g
Saturated Fat3.5g
Cholesterol30mg
Sodium150mg
Total Carbohydrate40g
Dietary Fiber4g
Sugars16g
Protein5g