Wheaten Scones Diabetic Friendly Food

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

Ingredients

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.

WHEATEN SCONES (DIABETIC FRIENDLY)

Wheaten Scones (Diabetic Friendly) image

I have been making these scones for a long time now and they are so quick to make and if like me you are a diabetic you can have these as they are very plain or you can add to them by the way of reduced sugar jam or cheese. I like to freeze them and when I feel in need of something they only take 30seconds in the micro to thaw and are just like they were right out of the oven. I found this recipe on a web site but can't remember which one but it's a very old recipe. You can use what flour ratio you like I usually do half of one and half of the other.

Provided by Tea Jenny

Categories Scones

Time 30m

Yield 9 scones, 9 serving(s)

Number Of Ingredients 7

Ingredients

225 g wholemeal flour
225 g all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
25 g butter (optional)
250 ml buttermilk or 250 ml milk with 1 tablespoon lemon juice
1 egg, beaten

Steps:

Pre heat oven to 200/180 fan /gas 6
Sieve flour, salt, baking soda in a bowl then add the w/w flour and mix well.
Rub in butter if using.
Make a well in middle and pour in the buttermilk egg mixture and mix quickly do not over mix it must be a soft mix.
Roll out to 1 inch thick and cut out or you can cut into triangles.
I brush with a bit of milk and top with a sprinkle of wheat bran.
Bake in oven 15 to 20 minutes.
Cool on a wire rack and cover with a clean tea towel.

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