These Cranberry Oat Whole Wheat Scones are a delightful and healthier twist on traditional scones, perfect for a cozy breakfast or brunch.
Preheat your oven to 400°F (200°C).
Preheating ensures even baking and the correct texture for the scones.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, sugar substitute, baking powder, ground ginger, cinnamon, baking soda, and salt.
Mixing the dry ingredients thoroughly ensures even distribution of leavening agents and spices.
Cut the cold butter into the flour mixture using a pastry blender until the mixture resembles coarse crumbs.
Using cold butter helps create a flaky texture in the scones.
In a separate bowl, whisk together the egg substitute and buttermilk. Stir in the dried cranberries.
Soaking the cranberries in the wet mixture helps them stay plump and juicy.
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
Overmixing can lead to dense scones, so mix just until the dough comes together.
Turn the dough out onto a floured surface and gently knead it 8-10 times until smooth.
Kneading too much can make the scones tough, so handle the dough gently.
Pat the dough into a circle about 8 inches in diameter and 3/4 inch thick. Brush the top with buttermilk and sprinkle with oats.
Sprinkling oats on top adds a nice texture and visual appeal.
Cut the circle into 8 wedges and place them 1 inch apart on a baking sheet.
Spacing the scones apart allows for even baking and a nice crust.
Bake in the preheated oven for 13-15 minutes or until the edges are lightly browned.
Keep an eye on the scones towards the end of baking to prevent overbrowning.
Serve the scones warm, perhaps with a light spread of butter or a dollop of low-sugar jam.
Serving warm enhances the flavor and texture of the scones.
