Recipe by Annacia
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)
Directions See How It's Made
- 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.