Prep 15 mins
Cook 16 mins
This is my own diabetic, lighter, version of a high fat and sugar scone recipe. It comes out simply delicious though and you won't have to apologize for them being healthy. I would well wrap and freeze any that you won't be using right away because they will have lost freshness the next day.
- 2 1⁄2 cups flour
- 1 tablespoon Splenda brown sugar blend
- 2⁄3 cup Splenda granular, sugar substitute
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1⁄4 cup margarine (the kind with "healthy fats")
- 1⁄4 cup unsweetened applesauce
- 1⁄2 cup dried cherries, plumped- not organic
- 1⁄4 cup egg white
- 2⁄3 cup fat-free evaporated milk
- egg white (optional)
- sugar (optional)
- Position the rack in the center of oven and pre-heat to 400f.
- Spray a baking sheet lightly with pam.
- Squeeze excess moisture from the dried cherries that you have plumped and chop into large pieces, set aside.
- Place flour, brown sugar (breaking up any lumps), Splenda, baking powder, salt and soda in a large bowl and easily wisk together.
- Add the margarine to the dry mix and cut it in until the mix is like very coarse meal (some bigger chunks are fine).
- Stir in the cherries.
- In another bowl add the applesauce, egg white, milk and stir together.
- Add the liquids to the dry ingredients and use a rubber spatula to combine until a soft dough is formed.
- With floured hands knead the dough on a board or stone gently 5-6 times (it should not be sticky).
- Roll or pat the dough into a circle 3/4 inch thick.
- Cut into 8-10 wedges and place them on the sprayed sheet/.
- IF USING: brush the tops with egg white and sprinkle each with 1/4 tsp of sugar.
- Bake 16 - 20 mins or until lightly browned.
- NOTE: If using the egg wash you may need to losen them with a metal spatula after a few mins cooling before removing to rack. These are wonderful served warm.
These were delicious, just right in the sweetening and a delight to eat.
Another wonderful ever so yummy scones recipe from her majesty, the queen of scones! :) Seriously A, these scones are sooooo good! They are soft on the inside and sugary crunchy on top (with the optional sprinkling) and the taste is perfect! The cherries trick you into thinking that theres already the jam spread onto your scone. I made half the recipe for just my sis and me and ended up with 4 big scones. I was really pressed for time when throwing these together, so I was very happy that these were really quick and easy to make. I made some changes due to personal preferences: I used regular unrefined sugar, but only 1/4 cup for half the recipe, used butter instead of margarine as thats what I had on hand, but left out the egg all together. Had no evaporated milk, so used skim, but only 1/4 cup. Oh and by accident I doubled the cherries, which was great, so I will do that again next time Im making your scones. THANK YOU SO MUCH for sharing this wonderful, guilt-reduced scones recipe with us, Annacia! Ill definitely make it again! Made and reviewed for Veggie Swap #22 May 2010 and Went to the Market Tag Game.
Made these according to the recipe ~ except that I doubled the amount of cherries ~ & they came out just great! Loved the dried cherries in 'em! Best eaten still warm from the oven, I think, but I wouldn't pass on any leftovers! So satisfying & enjoyable! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]