My Diabetic Country Cherry Scones

Recipe by Annacia
READY IN: 31mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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