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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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; protein 3.8g 8% DV; carbohydrates 26.5g 9% DV; exchange other carbs 2; dietary fiber 1.4g 6% DV; sugars 8.7g; fat 5.5g 9% DV; saturated fat 3.3g 17% DV; cholesterol 13.8mg 5% DV; vitamin a iu 284IU 6% DV; vitamin c 0.1mg; folate 46.6mcg 12% DV; calcium 27.5mg 3% DV; iron 1.1mg 6% DV; magnesium 9.1mg 3% DV; potassium 60.8mg 2% DV; sodium 168.9mg 7% DV.