Prep 10 mins
Cook 15 mins
If your diabetic the carbohydrate count is 25 grams for one. From Maple Grove Farms of Vermont
Make and share this Maple Pecan Scones recipe from Food.com.
- Preheat oven to 425 degrees.
- Grease a large baking sheet.
- In large bowl combine flour, pecans, baking powder and salt.
- Cut in butter until mixture is crumbly.
- Combine milk, 1/3 cup Cozy Cottage® Sugar Free Syrup, and applesauce and add to dry ingredients.
- Mix lightly with a fork until mixture clings together and forms a soft dough.
- Turn out onto a floured surface and knead gently 5-6 times.
- Divide dough in half.
- With lightly floured rolling pin, roll one half of the dough into a 7" round.
- Cut into 8 wedges.
- Repeat with the remaining half.
- Place scones on greased baking sheet.
- Pierce tops with tines of fork.
- Brush tops with remaining syrup.
- Bake scones 15-18 minutes or until golden brown.
- Sprinkle with a pinch of Splenda®, if desired.
- Serve warm with butter or your favorite spread.
I made half a recipe. Used whole wheat flour only. We enjoyed them and will definitely make them again. Reviewed for PAC Spring 2008.
These tasted good, but I'd hardly call them diabetic-friendly at a whopping 25 grams of carbohydrate apiece!
These are scrumptious. I made then a tad more diabetic friendly by using 1 cup white flour and 3/4 cup of whole wheat (I made a half recipe). With the addition of the ww flour they still came out light in texture. I used my round biscuit cutter instead of making wedges thinking I would get more but smaller scones. I still got 8 lovely scones. Oh well, sometimes you just have to bite the bullet...or in this case the scones and I have done so quite happily.