Name: Maple Pecan Scones
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 16 serving(s)
Ingredients: 3 1/2 cups all-purpose flour; 1 cup pecans or 1 cup walnuts; 1/2 cup Splenda sugar substitute; 4 teaspoons baking powder; 1 teaspoon salt; 2/3 cup butter, slightly softened; 1 cup milk; 1/2 cup cozy cottage sugar-free syrup; 1/2 cup unsweetened applesauce

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Recipe by Sarah J

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If your diabetic the carbohydrate count is 25 grams for one. From Maple Grove Farms of Vermont

Ready In:: 25mins
Serves:
Units:

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ingredients

3 ¹⁄₂ cups all-purpose flour
1 cup pecans or 1 cup walnuts
¹⁄₂ cup Splenda sugar substitute
4 teaspoons baking powder
1 teaspoon salt
²⁄₃ cup butter, slightly softened
1 cup milk
¹⁄₂ cup cozy cottage sugar-free syrup
¹⁄₂ cup unsweetened applesauce

directions

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.

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RECIPE MADE WITH LOVE BY

@Sarah J

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@Sarah J

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"If your diabetic the carbohydrate count is 25 grams for one. From Maple Grove Farms of Vermont"

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review by TLu1089

4/18/2008

I made half a recipe. Used whole wheat flour only. We enjoyed them and will definitely make them again. Reviewed for PAC Spring 2008.

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review by Northwest Suechef

5/8/2007

These tasted good, but I'd hardly call them diabetic-friendly at a whopping 25 grams of carbohydrate apiece!

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photo by Annacia

5/3/2007

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photo by Annacia

5/3/2007

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review by Annacia

5/3/2007

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.

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