Diabetic Cinnamon Bun Scones

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READY IN: 28mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 425°F Spray cookie sheet with cooking spray.
  • In large bowl, combine flour, oats, 1/4 cup Splenda; mix well.
  • Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
  • 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.)
  • Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
  • Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.
  • GLAZE: In small bowl, combine Splenda and enough liquid for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.
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