Ingredients

• 2 cups whole wheat pastry flour
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1/2 cup skim milk, or more as needed

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Instructions

1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 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.
3. 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.
4. Bake in the preheated oven until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool, about 15 minutes.