Description
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.
Ingredients
- Flour
- Splenda Brown Sugar Blend
- Splenda Granular
- Baking Powder
- Salt
- Baking Soda
- Margarine
- Unsweetened Applesauce
- Dried Cherries
- Egg White
- Fat-free Evaporated Milk
- Sugar
Instructions
- 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, 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
- 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
- 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
- These are wonderful served warm