Unless you’re a late riser the GSO® may not be practical for preparing breakfast on a daily basis, but these scones can be ready in time for a mid-morning snack or a Sunday brunch. The recipe comes from Weight Watchers®. Each scone is only 153 calories. Not bad considering the average store bought scone will set you back up to 460 calories.

Dried Cranberry Scones


1 1/2 cups whole-wheat pastry flour

1/2 cup quick-cooking oat (not instant)

1/2 cup ground flaxseed

1/2 cup light brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons cold unsalted butter, cut into pieces

3/4 cup dried cranberries

3/4 cup low-fat buttermilk

1 egg white

1 tablespoon turbinado (raw) sugar


Place Global Sun Oven® out to preheat. Spray two baking pans with nonstick spray or line with parchment paper.

Whisk together flour, oats, flaxseed, brown sugar, baking powder, baking soda, and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles fine crumbs with some small pieces of butter remaining. Gently stir in cranberries. Set aside 1 tablespoon of the buttermilk. Whisk together the remaining buttermilk and the egg white in a small bowl. Add to the flour mixture and stir just until the flour mixture is moistened (the dough will be soft).

Gather the dough into a ball and place on a lightly floured surface; divide in half. Knead each half 2 times. Place the 1 piece of dough on each baking pan. Pat each piece of dough into a 6-inch round. Using a long thin knife sprayed with nonstick spray cut each round into 6 wedges (do not separate the wedges).

Brush the scones with the reserved buttermilk and sprinkle evenly with the turbinado sugar. Bake, stacked or one at a time, until a toothpick inserted into the center comes out clean, 20-25 minutes (may take longer if baking both rounds at the same time). Let cool on baking sheet on a rack 5 minutes. Slide each round, or lift off using a rimmed baking sheet and parchment paper, onto a rack and let cool completely. Separate the wedges.

These scones can be frozen for easy weekday breakfast treats. Thaw at room temperature to serve.

I usually freeze most of the scones so I bake them in two batches. If you prefer to bake them in one go use a pan with a high rim for one round so you can stack the second one on top without touching the bottom dough.

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