These scones are egg-free and come out crispy-crunchy with just the right amount of sweetness.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Whisk whole wheat flour, brown sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter with a pastry blender until coarse crumbs form. Stir in cranberries and pecans. Mix in skim milk until dough comes together and is the consistency of cookie dough.
Turn dough out onto a lightly floured surface. Pat into a 1-inch thick round. Cut into 8 wedges with a greased knife. Arrange 2 inches apart on the baking sheet.
Bake in the preheated oven until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool, about 15 minutes.
Per Serving: 237 calories; protein 4.2g; carbohydrates 39.3g; fat 8.2g; cholesterol 7.9mg; sodium 516.2mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.