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
- 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
- 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.