Healthified Cranberry-Buttermilk Scones

 

1 1/2

cups Gold Medal® all-purpose flour

1/2

cup Gold Medal® whole wheat flour

3

tablespoons sugar

1 1/2

teaspoons baking powder

1

teaspoon ground ginger or cinnamon

1/4

teaspoon baking soda

1/4

teaspoon salt

1/3

cup butter

1/2

cup refrigerated or frozen egg product, thawed

1/3

cup buttermilk or sour milk*

3/4

cup dried cranberries or dried currants

Buttermilk or milk

3

tablespoons rolled oats

• 1 Preheat oven to 400°F. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar, baking powder, ground 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.
• 2 In a small bowl, combine egg product and the 1/3 cup buttermilk; stir in dried cranberries. Add the buttermilk mixture all at once to the flour mixture. Using a fork, stir just until moistened (some of the dough may look dry).
• 3 Turn out dough onto a floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes or until nearly smooth. Pat or lightly roll the dough into an 8-inch circle. Lightly brush top of dough with additional buttermilk or milk; sprinkle with oats, pressing gently into dough. Cut dough circle into 12 wedges.
• 4 Place dough wedges 1 inch apart on an ungreased baking sheet. Bake for 13 to 15 minutes or until edges are lightly browned. Serve warm.
• 5 *To make 1/3 cup sour milk, place 1 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/3 cup total liquid; stir. Let the mixture stand for 5 minutes before using.