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  • Cranberry Scones, Diabetic

    0 votes
    Cranberry Scones, Diabetic
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 1/2 c. All-Purpose Flour Sifted, Unbleached
    • 3 Tbsp. Cornstarch
    • 1 Tbsp. Baking Pwdr
    • 1 tsp Salt
    • 1/4 tsp Grnd Cinnamon
    • 2 Tbsp. Unsalted Butter Cool
    • 1 lrg Egg Or possibly
    • 1/4 c. Liquid Egg Substitute
    • 1/2 c. Nonfat Plain Yogurt
    • 2 Tbsp. Canola Oil
    • 1/2 c. Skim Lowfat milk
    • 1/3 c. Granulated Sugar
    • 1/2 c. No-Sugar-Added Dry Cranberries Or possibly No-Sugar-Added Dry Cherries

    Directions

    1. 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 pwdr, salt, and cinnamon. Using a pastry blender or possibly your fingers, work in butter, creating coarse flakes.
    2. In another large bowl, whisk together egg, yogurt, oil, lowfat milk, and sugar, reserving 1 Tbsp. (12 g) of the sugar for later. Add in the flour mix and cranberries. Mix till just combined. Don't overmix.
    3. Drop by heaping spoonfuls into 12 mounds onto prepared baking sheet. Sprinkle with reserved 1 Tbsp. (12 g) granulated sugar. Bake for 12 to 15 min, till golden brown. Cold slightly on a rack before serving hot.

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