Ingredients
Dry Ingredients
2 cups white whole wheat flour
1 tablespoon baking powder
1/2 teaspoon kosher or sea salt
1/2 teaspoon cinnamon
1/4 cup coconut palm sugar
Wet ingredients
5 tablespoons solid coconut oil, see instructions
1 cup low-fat buttermilk, plus 1 tablespoon for brushing over scones
Fruit
1 1/2 cups dried cranberries
Directions
Preheat oven to 375 degrees.
Place measured coconut oil in the refrigerator for 30 minutes or until solid all of the way through. Line a rimmed baking sheet with parchment paper, set aside.
In a medium bowl, whisk together dry ingredients. Using a fork or hands, cut in coconut oil until it resembles coarse crumbs. Add buttermilk and stir just until moistened. Gently fold in cranberries, just until combined or dough leaves the side of the bowl.
Turn dough onto a working surface, lightly dusted with flour. Use hands to shape dough into a 1″ thickness. Use a biscuit cutter, dip in flour, and cut into 10 biscuit shapes or using a knife, cut into rectangle shapes. Place on a parchment lined cookie sheet (or a nonstick cookie sheet).
Brush scones with buttermilk. Bake until golden, about 15- 17 minutes. Allow to cool a bit before serving.
Nutrition Facts
Yields: 10 servings
Serving Size: 1 scone
Calories: 245
Total Fat: 8 g
Saturated Fat: 6 g
Trans Fat: 0 g
Sodium: 279 mg
Cholesterol: 3 mg
Carbohydrates: 42 g
Fiber: 4 g
Sugars: 19 g
Protein: 5 g
