Cranberry Whole Wheat Scones, Diabetic Friendly

wtorek, 18 lutego 2014

Cranberry Whole Wheat Scones, Diabetic Friendly

Time: 30 mins

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

Directions

  • 1 Preheat oven to 400 degree F.
  • 2 In a large bowl, stir together all-purpose flour, whole wheat flour, Splenda, baking powder, ginger, baking soda, and salt.
  • 3 Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
  • 4 Make a well in the center of the flour mixture.
  • 5 In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries.
  • 6 Add buttermilk mixture all at once to flour mixture.
  • 7 Stir just until moistened (some of the dough may look dry).
  • 8 Turn out onto a floured surface.
  • 9 Knead dough for 10 to 12 strokes or until nearly smooth.
  • 10 Pat or lightly roll dough to an 8-inch circle about 3/4 inch thick.
  • 11 Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough.
  • 12 Cut into 8 wedges.
  • 13 Place dough wedges 1 inch apart on an ungreased baking sheet.
  • 14 Bake for 13 to 15 minutes or until edges are light browned.
  • 15 Serve warm.

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