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diabetic scones

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 30 Mar 2001 17:57:36 -0800
v101.n018.17
Someone wrote to me privately asking for diabetic breads, scones, muffins 
etc.  Here is one I have not tried.  Anyone else have any to share??

                       *  Exported from  MasterCook  *

                          Cranberry Scones, Diabetic

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Bread-Bakers Mailing List        Breads/Muffins/Rolls
                  Diabetic

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2 1/2  C             All-Purpose Flour -- Sifted, Unbleached
     3      Tbsp          Cornstarch
     1      Tbsp          Baking Powder
     1      Tsp           Salt
       1/4  Tsp           Ground Cinnamon
     2      Tbsp          Unsalted Butter -- Cold
     1      Lg            Egg -- Or
                          1/4 C Liquid Egg Substitute
       1/2  C             Nonfat Plain Yogurt
     2      Tbsp          Canola Oil
       1/2  C             Skim Milk
       1/3  C             Granulated Sugar
       1/2  C             No-Sugar-Added Dried Cranberries -- Or
                          No-Sugar-Added Dried Cherries

Position rack in the center of the oven. Preheat oven to 425F (220C), Gas 
Mark 7. Line a baking sheet with parchment paper. In a bowl, combine the 
flour, cornstarch, baking powder, salt, and cinnamon. Using a pastry 
blender or your fingers, work in butter, creating coarse flakes.

In another large bowl, whisk together egg, yogurt, oil, milk, and sugar, 
reserving 1 tablespoon (12 g) of the sugar for later. Add the flour mixture 
and cranberries. Mix until just combined. Do not overmix.

Drop by heaping spoonfuls into 12 mounds onto prepared baking sheet. 
Sprinkle with reserved 1 tablespoon (12 g) granulated sugar. Bake for 12 to 
15 minutes, until golden. Cool slightly on a rack before serving warm.

Per scone: 195 calories (23% calories from fat), 4 g protein, 5 g total fat 
(1.5 g saturated fat), 33 g carbohydrates, 1 g dietary fiber, 23 mg 
cholesterol, 335 mg sodium

Diabetic exchanges: 2 carbohydrate (bread/starch), 1 fat

Subscribe:    DiabeticRecipes1-subscribe@onelist.com

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