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Orange Cranberry Scones- THM FP

Course Breakfast
Cuisine American
Diet Diabetic, Low Calorie
Keyword THM FP, Fuel Pull, Fuel Pull Scones
Servings 4
Author Jennifer Overstreet

Ingredients

  • 1 C Baking Blend
  • 3 T Gentle Sweet
  • 1/4 t Salt
  • 2 t Baking Powder
  • 1 T Butter
  • 1/2 C Egg Whites
  • 1/2 t Orange Extract
  • 1/2 t Vanilla
  • 2 t Orange Zest
  • 1 C Cranberries, cut in half or chopped
  • 2 t Gentle Sweet
  • Chopped walnuts, optional for an s

Instructions

  • In a bowl add the baking blend, sweetener, salt, and baking powder.
  • Mix in the butter. I cut the butter into small pieces.
  • Add the egg whites, extracts, and orange zest.
  • Mix the cranberries with sweetener. Add a little more if you are concerned with the tartness of the cranberries.
  • Add the cranberries to the dough and mix.
  • On a baking sheet place parchment paper, dump contents of the bowl onto the paper. You might want to wet your hands before shaping. Shape into a rectangle. Score as pictured below. Bake for 12-15 minutes at 400 degrees, until just barely golden.
  • Remove from oven.
  • Using the lines as a guide, cut into triangles. Carefully separate. Place back in the oven for about 3-5 minutes.
  • If desired, make a glaze. I used powdered sweetener, a little more orange zest, a little orange extract, and almond milk.
  • Serve warm or chilled.