Cranberry Whole Wheat Scones, Diabetic Friendly - cooking recipe

Ingredients

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
3 tablespoons Splenda sugar substitute
1 1/2 teaspoons baking powder
1 teaspoon ground ginger or 1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter
1/2 cup Egg Beaters egg substitute, thawed (or 2 eggs, slightly beaten)
1/3 cup buttermilk
3/4 cup dried cranberries or 3/4 cup dried currant
buttermilk
3 tablespoons rolled oats

Preparation

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.