My Diabetic Country Cherry Scones Recipes

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THE BISTRO'S CHERRY SCONES



The Bistro's Cherry Scones image

Slightly revised from the Door County Cherry Scones from The Bistro at Liberty Square in Egg Harbor (wherever that is ...), original recipe is posted at: http://www.jsonline.com/features/food/40228777.html. These scones are magnificent!

Provided by Annz Recipez

Categories     Scones

Time 40m

Yield 16 scones, 16 serving(s)

Number Of Ingredients 10

3 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chilled butter, cut into small bits
1 1/4 cups frozen sour cherries, thawed and drained
1/2 cup white chocolate chips
1 cup low-fat vanilla yogurt or 1 cup buttermilk
4 tablespoons turbinado sugar

Steps:

  • Preheat oven to 375 degrees.
  • In medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  • Cut butter into flour mixture until mixture resembles a coarse meal.
  • Add cherries and chips and mix well.
  • Make a well in center of mixture and pour in yogurt (or buttermilk).
  • Mix ingredients into a soft, slightly wet dough.
  • Cut dough in half.
  • Take half of dough and turn dough out onto lightly floured work surface. Shape into a ball and roll to a circle roughly 1/2 - 3/4 inch thick.
  • Cut into 8 wedges. Place each wedge onto a cookie sheet sprayed with cooking spray.
  • Repeat with other half of dough.
  • Sprinkle wedges with turbinado sugar.
  • Bake at 375 for about 20 minutes or until golden brown.

MY DIABETIC COUNTRY CHERRY SCONES



My Diabetic Country Cherry Scones image

This is my own diabetic, lighter, version of a high fat and sugar scone recipe. It comes out simply delicious though and you won't have to apologize for them being healthy. I would well wrap and freeze any that you won't be using right away because they will have lost freshness the next day.

Provided by Annacia

Categories     Scones

Time 31m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 1/2 cups flour
1 tablespoon Splenda brown sugar blend
2/3 cup Splenda granular, sugar substitute
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup margarine (the kind with "healthy fats")
1/4 cup unsweetened applesauce
1/2 cup dried cherries, plumped- not organic
1/4 cup egg white
2/3 cup fat-free evaporated milk
egg white (optional)
sugar (optional)

Steps:

  • Position the rack in the center of oven and pre-heat to 400f.
  • Spray a baking sheet lightly with pam.
  • Squeeze excess moisture from the dried cherries that you have plumped and chop into large pieces, set aside.
  • Place flour, brown sugar (breaking up any lumps), Splenda, baking powder, salt and soda in a large bowl and easily wisk together.
  • Add the margarine to the dry mix and cut it in until the mix is like very coarse meal (some bigger chunks are fine).
  • Stir in the cherries.
  • In another bowl add the applesauce, egg white, milk and stir together.
  • Add the liquids to the dry ingredients and use a rubber spatula to combine until a soft dough is formed.
  • With floured hands knead the dough on a board or stone gently 5-6 times (it should not be sticky).
  • Roll or pat the dough into a circle 3/4 inch thick.
  • Cut into 8-10 wedges and place them on the sprayed sheet/.
  • IF USING: brush the tops with egg white and sprinkle each with 1/4 tsp of sugar.
  • Bake 16 - 20 mins or until lightly browned.
  • NOTE: If using the egg wash you may need to losen them with a metal spatula after a few mins cooling before removing to rack. These are wonderful served warm.

Nutrition Facts : Calories 223.8, Fat 6.1, SaturatedFat 1.3, Cholesterol 0.8, Sodium 425.6, Carbohydrate 35.2, Fiber 1.1, Sugar 4, Protein 6.5

DRIED CHERRY SCONES



Dried Cherry Scones image

This recipe was in the August 2008 issue of Gourmet. My husband who doesn't like pastries and sweets even said these were very good and ate half of them! They are easy to make and other dried fruits could easily be substituted (I was thinking cranberries or blueberries would be good). I didn't use cake flour but made a substitute that is 1 3/4 cup all purpose flour and 1/4 cup cornstarch to make 2 cups "cake flour substitute."

Provided by Little Suzy Homemak

Categories     Scones

Time 50m

Yield 9 scones, 9 serving(s)

Number Of Ingredients 8

4 cups sifted cake flour (not self rising)
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup cold unsalted butter, cut into 1/2 inch pieces
1 cup dried cherries
1 large egg
1 cup heavy cream

Steps:

  • Preheat oven to 375 degrees with rack in middle.
  • Whisk together flour, sugar, baking powder and salt in a large bowl. Scatter butter on top and blend with your fingertips until mixture resembles coarse meal. Mix in dried cherries.
  • Whisk together egg and cream in a small bowl, then fold into flour mixture until dough just comes together (dough will be quite delicate).
  • Turn out dough onto a lightly floured surface. With floured hands press into a 1 inch thick rectangle. Use a 3 inch round cookie cutter and cut into rounds and arrange 2 inches apart on a parchment paper lined baking sheet. Gather scraps and cut out additional scones.
  • Brush tops of scones with additional cream and sprinkle with sugar.
  • Bake scones, rotating baking sheet halfway through baking, until tops are golden, 25-30 minutes. Cool on a rack about 10 minutes before serving. They are also good the next day!

COCONUT CHERRY SCONES



Coconut Cherry Scones image

I tried these after seeing the recipe on the back of a Land O Lakes low-fat half-n-half container and they are yummy.

Provided by CookingONTheSide

Categories     Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold butter
1 egg, beaten
1/2 cup half & half light cream
1/3 cup sweetened flaked coconut
1/2 cup dried cherries, chopped
1 teaspoon freshly grated lemon peel
1 tablespoon coarse sugar or 1 tablespoon decorator sugar

Steps:

  • Heat oven to 375 degrees.
  • Combine flour, sugar, baking powder and salt in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
  • Combine egg, half-n-half, coconut, cherries and lemon peel in a small bowl.
  • Add to flour mixture.
  • Stir just until flour mixture is moistened.
  • Turn dough onto lightly floured surface; knead lightly 8-10 minutes.
  • Pat dough into 7-inch circle.
  • Place onto greased baking sheet.
  • Cut into 8 wedges (do not separate).
  • Sprinkle with coarse sugar.
  • Bake for 20-25 minutes or until golden brown.
  • Cool 15 minutes.
  • Cut wedges apart; remove from baking sheet.

GLACE CHERRY SCONES



Glace Cherry Scones image

My friend loves a good cherry scone, and can't bake or she thinks she can't, so when she pops in for a cuppa, I make her these. It only takes 15 mins and they are lovely with fresh butter. A light touch is all you need.

Provided by Tea Jenny

Categories     Scones

Time 17m

Yield 6 scones, 4-6 serving(s)

Number Of Ingredients 7

225 g self raising flour
40 g butter or 40 g margarine
40 g cherries
150 ml milk
1 1/2 tablespoons caster sugar
1 pinch salt
1 little extra flour

Steps:

  • Pre heat oven to 425f 220c.
  • Sift flour into a bowl.
  • Rub butter into flour.
  • Mix in sugar and salt and cherrys.
  • Add milk a little at a time and mix with a knife.
  • Make sure you don't over mix or your scones will be hard.
  • when your mix is ready it should be moist and not too dry turn out dough on floured surface and roll out to 2cm thick, I don't use a rolling pin I just shape with my hands and use a 4cm pastry cutter.
  • Place the scones on a greased baking sheet.
  • brush with a little milk.
  • Bake in oven for 12-15 mins untill med brown.
  • Enjoy with a nice cup of tea.

OAT AND CHERRY SCONES (GIFT MIX IN A JAR)



Oat and Cherry Scones (Gift Mix in a Jar) image

Gift jar directions at bottom of the recipe - add onto a recipe card and attach to the gift! Or skip the gift making and indulge yourself with this treat!! NOTE: This recipe is to be prepared one QUART size wide mouth canning jar and will yield 12 scones.

Provided by Mom2Rose

Categories     Scones

Time 35m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 13

2 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1 cup instant oats
1/2 cup brown sugar, packed
1 cup dried cherries
10 tablespoons butter, melted
2/3 cup milk
2 eggs
1 teaspoon vanilla extract
1 egg white
3 tablespoons water

Steps:

  • Creating the Gift in a Jar:
  • Wash and thoroughly dry a 1-quart wide-mouth canning jar.
  • Layer the ingredients in the jar as listed above starting with the flour, salt, baking soda, baking powder, oatmeal, brown sugar and then cherries - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
  • Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
  • OAT AND CHERRY SCONES GIFT TAG:
  • Additional ingredients to be added by the recipient: 10 tbsp melted butter, 2/3 cup milk, 2 eggs, 1 tsp vanilla extract, 1 egg white and 3 tbsp water.
  • OAT AND CHERRY SCONES INSTRUCTIONS:
  • Preheat oven to 375.
  • In a large bowl combine the butter, milk, eggs and vanilla extract.
  • Add the contents of the jar and still until just moistened; let stand 5 minutes.
  • Shape dough into 2 6-inch rounds and place on a lightly greased cookie sheet about 2 inches apart.
  • With a floured knife, score each round into 6 wedges without cutting through the dough.
  • Combine the egg white and water and brush over each round.
  • Bake for 20-25 minutes or until golden brown.
  • Cool for 5 minutes, cut into scones and serve warm; or cool completely and store in an airtight container for up to 1 week.

DIABETIC BLUEBERRY SCONES



Diabetic Blueberry Scones image

Make and share this Diabetic Blueberry Scones recipe from Food.com.

Provided by Annacia

Categories     Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
3 tablespoons Splenda sugar substitute, plus more for sprinkling tops if desired
1 tablespoon baking powder
1/4 teaspoon nutmeg, rounded
1/2 teaspoon salt, scant
4 tablespoons heart helthy margarine
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon lemon zest, grated
1/3 cup fat-free evaporated milk
1/2 cup egg white, lightly beaten
1 tablespoon egg white (optional)

Steps:

  • Adjust rack to center of oven, and heat to 400 degrees.
  • In a large bowl, sift together flours, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in margarine until the largest pieces are the size of small peas.
  • Stir in blueberries and zest.
  • Using a fork, whisk together milk and egg in a liquid measuring cup.
  • Make a well in the center of dry ingredients and pour in cream mixture.
  • Stir lightly with fork just until dough in lightly mixed, a small amount of dry flour remaining is fine.
  • Turn out onto a lightly floured surface, and press/pat into an 8-10 circle.
  • Using a sharp knife, cut into eight wedges.
  • Transfer to baking sheet lightly sprayed with Pam.
  • Brush tops with some egg white and sprinkle with Splenda if desired.
  • Bake until golden brown, 25 to 30 minutes.
  • Transfer scones from baking sheet to wire racks to cool.

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