These quick bread scone recipe is packed with flavor and diabetic-friendly! An ideal treat to serve for breakfast or brunch. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 400 degrees F. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar, 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.

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  • In a small bowl, beat egg slightly then 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 the dough onto a floured surface. Knead dough until nearly smooth, about 10 to 12 strokes. Pat or lightly roll dough to an 8-inch circle about 3/4 inch thick. Brush top with additional buttermilk and sprinkle with oats, pressing gently into dough. Cut into 12 wedges.

  • Place dough wedges 1 inch apart on an ungreased or parchment-lined baking sheet. Bake for 13 to 15 minutes or until edges are light browned. Serve warm.

Tips

Tip: If using sugar Substitute, choose from Splenda® Granular, Equal® Spoonful or packets, and Sweet 'N Low® packets or bulk. Follow package directions to use product amount equivalent to 3 tablespoon sugar.

Nutrition Facts

167 calories; 5.5 g total fat; 3.3 g saturated fat; 14 mg cholesterol; 169 mg sodium. 61 mg potassium; 26.5 g carbohydrates; 1.4 g fiber; 9 g sugar; 3.8 g protein; 284 IU vitamin a iu; 47 mcg folate; 28 mg calcium; 1 mg iron; 9 mg magnesium;

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