Wheaten Scones Diabetic Friendly Recipes

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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.

CRANBERRY WHOLE WHEAT SCONES, DIABETIC FRIENDLY



Cranberry Whole Wheat Scones, Diabetic Friendly image

Take your choice of ginger or cinnamon to flavor these tender, fruity wedges. A sprinkle of rolled oats decorates the tops and adds a little fiber.

Provided by Annacia

Categories     Scones

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
3 tablespoons Splenda sugar substitute
1 1/2 teaspoons baking powder
1 teaspoon ground ginger or 1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter
1/2 cup Egg Beaters egg substitute, thawed (or 2 eggs, slightly beaten)
1/3 cup buttermilk
3/4 cup dried cranberries or 3/4 cup dried currant
buttermilk
3 tablespoons rolled oats

Steps:

  • Preheat oven to 400 degree F.
  • In a large bowl, stir together all-purpose flour, whole wheat flour, Splenda, baking powder, ginger, baking soda, and salt.
  • Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
  • Make a well in the center of the flour mixture.
  • In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries.
  • Add buttermilk mixture all at once to flour mixture.
  • Stir just until moistened (some of the dough may look dry).
  • Turn out onto a floured surface.
  • Knead dough for 10 to 12 strokes or until nearly smooth.
  • Pat or lightly roll dough to an 8-inch circle about 3/4 inch thick.
  • Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough.
  • Cut into 8 wedges.
  • Place dough wedges 1 inch apart on an ungreased baking sheet.
  • Bake for 13 to 15 minutes or until edges are light browned.
  • Serve warm.

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