Sugar Free Scones Recipes

SUGAR FREE SCONES

Steps:

• Combine the flour, baking powder and salt in a food processor. (or a large bowl)
• Pulse in the butter. (or chop it in with a pastry blender or two knives held between your fingers.
• Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
• Toss in the dried fruit and/or nuts at this point if you are using them.
• Mix together the milk, lemon juice and vanilla.
• Pour this over the surface of the dry mixture.
• Toss all together gently with a fork only enough to form a dough ball. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
• Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
• If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.
• You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
• Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter. Smaller scones will take about 18-20 minutes.

DIABETIC BLUEBERRY SCONES

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.