Apple cranberry oatmeal whole wheat scones

The monster scones you find in coffee shops are often loaded with butter or shortening and refined carbohydrates. These are appropriately sized and are made with 100 percent whole grains, fruit and good fats like canola oil and nuts. Serve with a dollop of honey or no-sugar-added fruit spread.

Preparation time: 20 minutes

Bake time: 20 to 25 minutes

Serves 10

• 250 g (1 1/2 c) half all-purpose, half whole wheat flour, or whole wheat pastry flour
• 55 g (1/4 c plus 1 tsp) sugar
• 5 ml (1 tsp) ground cinnamon
• 2 ml (1/2 tsp) baking soda
• 1 ml (1/4 tsp) baking powder
• 1 ml (1/4 tsp) salt
• 75 ml (1/3 c) low-fat plain yogurt
• 75 ml (1/3 c) unsweetened apple juice
• 1 large egg, lightly beaten
• 50 g (1/4 c) light cream cheese (Neufchâtel), cut into pieces
• 25 ml (2 tbsp) canola oil
• 250 g (1 c) diced peeled firm cooking apple, such as Cortland or Granny Smith
• 175 g (3/4 c) dried cranberries
• 125 g (1/2 c) old-fashioned rolled oats
• 75 g (1/3 c) chopped walnuts or pecans

1. Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper or coat with cooking spray.
2. In a large bowl, whisk the flour, 50 grams (1/2 cup) sugar, cinnamon, baking soda, baking powder and salt. In a measuring cup, mix the yogurt, apple juice and egg with a fork until blended.
3. Add the cream cheese to the flour mixture and blend with a pastry blender or your fingers until it forms small balls the size of peas. Add the oil and toss with a fork to coat. Stir in the apple, cranberries and oats. Add the yogurt mixture to the flour mixture and stir with a fork until a soft dough forms. Using a 125 millilitre (1/2 cup) measure, drop the dough onto the baking sheet, leaving five centimetres (two inches) between scoops. Sprinkle with nuts, pressing lightly so they adhere, then sprinkle with the remaining five grams (one tablespoon) sugar.
4. Bake until lightly browned and firm to the touch, 20 to 25 minutes. Transfer to a rack to cool slightly before serving.

Nutritional information per scone: 225 calories, 6 g protein, 35 g carbohydrates, 4 g fibre, 8 g total fat, 1 g saturated fat, 25 mg cholesterol, 165 mg sodium.