Diabetic Cinnamon Bun Scones

I love cinnamon. When I started my diabetic diet, they told me that cinnamon actually helps the insulin work and promotes health in a diabetic. SO, with that in mind, I started using tons of it. I LOVE it, so that wasn't a problem for me. I use it on lots of food, sweets and savories. This recipe is one of my favorites. I usually cut it in half for myself, but if you're preparing them for a party or a family, you'll want to make the whole batch.

• Ready In: 28 mins
• Yields: 1 batch

Ingredients

• SCONES

• 2  cups self-rising flour
• 1  cup quick oats or 1  cup old fashioned oats
• 1⁄4 cup Splenda sugar substitute
• 2  tablespoons Splenda sugar substitute
• 8  tablespoons butter, chilled and cut into pieces
• 3⁄4 cup milk
• 1  egg, lightly beaten
• 1  teaspoon vanilla
• 1⁄2 cup pecans, toasted and chopped
• 2  teaspoons ground cinnamon

• GLAZE

• 3 -4  teaspoons  orange juice or 3 -4  teaspoons milk
• 3⁄4 cup Splenda sugar substitute

Directions

1. Heat oven to 425°F Spray cookie sheet with cooking spray.
2. In large bowl, combine flour, oats, 1/4 cup Splenda; mix well.
3. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
4. In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In small bowl, combine remaining 2 tablespoons Splenda with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.)
5. Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
6. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.
7. GLAZE: In small bowl, combine Splenda and enough liquid for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.