DIABETIC SCONE RECIPETHIS RECIPE MAKES 16 SCONES
1 tsp baking powder
½ tsp salt
4 tbsp butter
1 cup buttermilk
½ cup golden raisins [ sultanas ]
To make the SCONESPreheat oven to 400oF, 200oC.
Whip the butter
Spray non-stick cooking spray over a baking sheet or tray to coat
Sift together the all-purpose and whole-wheat flours the baking powder and salt, use a large bowl.
Add the whipped butter. Mix it into the flour with your fingers.
Add the buttermilk and knead the mixture into a soft dough.
Knead in the raisins.
Flour as board and roll out the dough until ½" thick.
Using a round cookie cutter cut the scone dough into 16 rounds.
Place the scone dough on the prepared baking sheet (tray) and bake for 15 to 20 minutes, or until a golden colour.
The scones are delicious served warm.
You can however let them cool and store in an airtight container.
You will find them equally tempting.
The scones are so delicious that you don't really need to add cream and/or jam
Should you wish to really indulge spread a little diabetic jam on them
Nutritional Information for these Diabetic SconesFor each scone [excluding optional jam]
Protein: 3 g
Sodium: 115 mg
Cholesterol: 7 mg
Fat: 3 g
Carbohydrates: 16 g
Exchanges: 1 Starch/Bread
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