my diabetic country cherry scones

Name: My Diabetic Country Cherry Scones
Prep time: 15 min
Cook time: 15 min
Cuisine: Canadian
Ingredients: 2 1/2 clove(s) all purpose flour; 1 tablespoon(s) splenda brown sugar blend; 2/3 cup(s) splenda granular, sugar substitute; 1 1/4 teaspoon(s) baking powder; 1/4 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1/4 cup(s) margarine (the kind with "healthy fats" or heart smart); 1/4 cup(s) unsweetened applesauce; 1/2 cup(s) dried cherries, plumped with warm water or rum; 1/4 cup(s) egg white - thats 2 lg egg whites; 2/3 cup(s) fat-free evaporated milk; - egg white (optional); - sugar (optional)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

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.

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yield serving(s)

prep time 15 Min

cook time 15 Min

method Bake

Ingredients For my diabetic country cherry scones

2 1/2 clove

all purpose flour
1 Tbsp

splenda brown sugar blend
2/3 c

splenda granular, sugar substitute
1 1/4 tsp

baking powder
1/4 tsp

baking soda
1/2 tsp

salt
1/4 c

margarine (the kind with "healthy fats" or heart smart)
1/4 c

unsweetened applesauce
1/2 c

dried cherries, plumped with warm water or rum
1/4 c

egg white - thats 2 lg egg whites
2/3 c

fat-free evaporated milk
egg white (optional)
sugar (optional)

How To Make my diabetic country cherry scones

1
Position the rack in the center of oven and pre-heat to 400f. Spray a baking sheet lightly with pam.

2
Squeeze excess moisture from the dried cherries that you have plumped and chop into large pieces, set aside.
3
Place flour, brown sugar (breaking up any lumps), Splenda, baking powder, salt and soda in a large bowl and easily whisk together.
4
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.
5
In another bowl add the applesauce, egg white, milk and stir together.
6
Add the liquids to the dry ingredients and use a rubber spatula to combine until a soft dough is formed.
7
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.
8
Cut into 8-10 wedges and place them on the sprayed sheet.
9
IF USING: brush the tops with egg white and sprinkle each with 1/4 tsp of sugar.
10
Bake 16 - 20 mins or until lightly browned.
11
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.
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