Whole Wheat Cranberry Scones


Diabetic Whole Wheat Cranberry Scones Recipes


  • ½ cup whole wheat flour
  • 1 ½ cups all-purpose flour
  • 2 ¼ tsp Stevia powdered extract (18 -27 drops Stevia liquid concentrate)
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1/3 cup butter
  •  ½ cup egg substitute
  • 1/3 cup buttermilk
  • 1 cup dried cranberries
  • 3 tbsp rolled oats


  1. Preheat your oven to 392 deg. F (200 deg. Celcius).
  2. In a large mixing bowl combine all the dry ingredients and blend thoroughly. Crumble the butter into the dry mixture and then make a hole in the middle of the mixture as you push it onto the sides of the bowl.
  3. In a separate mixing bowl combine the buttermilk, eggs and cranberries and then pour this mixture into the centre of the dry mixture. Stir until combined.
  4. On a flat floured surface, knead the dough and then spread it out so that it is 8 inches wide and about ¾ inch thick.  Brush buttermilk onto the top and sprinkle the oats over and push them into the dough.
  5. Divide the dough to make 12 separate scones and then place them onto a baking sheet (must not be greased).
  6. Bake in the oven for about 15 minutes until golden brown.