Diabetic Cinnamon Bun Scones Food

DIABETIC CINNAMON BUN SCONES

Steps:

• Heat oven to 425°F Spray cookie sheet with cooking spray.
• In large bowl, combine flour, oats, 1/4 cup Splenda; mix well.
• Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
• In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In small bowl, combine remaining 2 tablespoons Splenda with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.)
• Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
• Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.
• GLAZE: In small bowl, combine Splenda and enough liquid for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.

ICED CINNAMON BUN SCONES

Steps:

• Preheat the oven to 425°. Line a large, heavy baking sheet with parchment paper. In a food processor, pulse the brown sugar with the 2 tablespoons of softened butter and 1 teaspoon of the cinnamon until soft crumbs form. Transfer the mixture to a bowl.
• In the processor, combine the 3 cups of flour with the granulated sugar, baking powder, salt and the remaining 1/4 teaspoon of cinnamon and pulse to blend. Add the cold diced butter and pulse until the mixture resembles small peas. Transfer the mixture to a large bowl and make a well in the center.
• Add the cream, egg and vanilla to the well and stir to combine. Using a wooden spoon, gradually stir in the flour mixture until a firm dough forms. Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks.
• Lightly dust a work surface with flour. Turn the dough out onto it and knead 3 times. Pat or roll the dough into an 8-inch round, about 1 inch thick. Cut into 8 individual wedges, then transfer the scones to the baking sheet and refrigerate for 20-30 minutes (may be frozen and and baked directly from the freezer). Bake for 18 to 20 minutes or until browned. Let cool slightly on the sheet, then transfer to a wire rack.
• In a medium bowl, beat the cream cheese with the lemon juice. Beat in the confectioners' sugar until smooth. (Note: If the icing is too thick, add about 1 tablespoon milk). Spread the icing over the warm scones.

CINNAMON BUN SCONES

Steps:

• Heat oven to 425°F.
• Spray a cookie sheet with cooking spray.
• In food processor, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well.
• Cut butter into 5-6 pieces, add to food processor, and pulse until butter is size of small peas--do not over pulse.
• Transfer dry mixture to larger bowl.
• In small bowl, combine milk, egg and vanilla; blend well.
• Add wet ingredients to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.
• In another small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well.
• Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.).
• Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
• Bake 11-15 minutes or until golden brown. Remove to wire rack; cool 5 minutes.***.
• Glaze:.
• In small bowl, combine confectioners' sugar, grated orange zest and enough orange juice or milk for desired consistency; mix until smooth.
• Drizzle over top of warm scones.
• Serve warm.
• ***When I make these, I have 9 scones and it takes 18 minutes to bake them in my oven.

CINNAMON BUN SNAIL

Steps:

• Coffee Cake:.
• Grease one 10X10 baking pan and heat oven to 350 degrees F.
• In a mixing bowl make your streusel by combining brown sugar cinnamon and melted margarine. Mix until crumbs form. Cover and set aside.
• In a separate mixing bowl combine flour, baking powder and salt. In a stand mixer fitted with a paddle attachment add oil, eggs, vanilla, milk and sugar. Beat until well combined then add flour mixture.
• Pour half of batter into prepared baking dish then coat with half of streusel. Pour in and spread out remaining half and top with remaining streusel.
• Bake 25 minutes or until inserted toothpick comes out clean. Cool and remove from pan after ten minutes. Cover and chill in fridge until ready to use.
• Cinnamon Roll Dough & Filling:.
• In a glass bowl mix warm water (100 degrees F), sugar and yeast. Allow to activate at least five minutes. In a stand mixer fitted with a dough hook; add warm milk, egg, room temp butter. Mix and slowly add yeast mixture. Finish by adding flour and salt. Mix roughly five minutes unit dough forms. Place in greased bowl and cover with damp cloth for at least one hour.
• Mix filling by combining melted butter, sugar and cinnamon. Cover and set aside.
• Heat oven to 350 degrees F.
• Once dough has risen, punch down and roll out to about 1/4-inch thickness. Cut into angled triangle that's roughly 8-inches wide at the bottom and 4-inches at the top total length should be about 20 inches. Using an offset spatula spread out 1/2 cup of filling evenly onto the top of the dough. Begin rolling at the 8" base and roll smoothly up to the top making sure the edge is covered underneath. Bend the tail inward slightly and cover with a large mixing bowl and allow to rise for 40 minutes.
• Once risen remove the bowl and place in oven for 35 minutes or until desired coloring is reached. I followed this method three different times (using brown food coloring on two attempts) to get the shape I wanted and actually borrowed a large piece from one of the duds to use as the top shell band on my snail. If I were to do this over, I would make one larger piece all one color instead of Frankenstein-esque ones you see here. That said, you're in charge of how you do this, and I say; make it however you like!
• Buttercream:.
• In a stand mixer beat room temp butter until fluffy. Add icing sugar one cup at a time. Add whipping cream, salt.
• Royal Icing:.
• In a stand mixer beat egg whites till frothy. Add sugar until desired consistency is reached. Once mixed I split this batch in half and used the brown gel food color on half. This was used to create the wavy lines on the shell and coat the underside of the snail.
• Decorative Direction:.
• Once your batch of buttercream, royal icing, cinnamon buns and coffee cake are made, you're ready to start assembling! As you can see in the photo this takes some patchwork and there's really no right or wrong way to stack and frost it. I did use two wooden dowel rods down the neck to support the weight while building, but I removed them once the cake had been crumb-coated and chilled. I used white and brown royal icing to create the final coat and for the long eyes I piped several strips of thick royal icing on parchment and allowed it to dry, then gently pierced the cakes head with them and did a royal icing flooding over top with a watered-down batch. The final product was really fun to look at and really didn't take that long!