My Diabetic Country Cherry Scones Recipes

Steps:

• 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.

Steps:

• Preheat oven: 325 degrees F.
• Combine flour, sugar, baking powder and salt. Cut in butter with pastry blender. Combine wet ingredients and mix into dry just until moistened. Add cherries. Mixture will be very sticky. Turn onto floured surface and knead 4 to 5 times with floured hands. Pat out to 1/2-inch thick and cut circles. Brush tops with egg wash. Sprinkle tops with sugar and sliced almonds. Place on greased baking sheet. Bake for 15 to 18 minutes.

Steps:

• In a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar, and the vanilla until the mixture is combined well.
• In another bowl stir together the flour, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal.
• Stir in the cherries and the buttermilk mixture with a fork until the mixture just forms a sticky but manageable dough.
• Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges. On an ungreased baking sheet brush the wedges with the remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar.
• Bake the scones in the middle of a preheated 400°F oven for 15 to 18 minutes, or until they are golden.

Steps:

• Combine the sugar, baking powder, salt and flour.
• Work butter in with hands or a pastry cutter, add the egg and milk together with the cherries, stir until just moist and holding together.
• Turn dough onto a lightly floured surface and flatten it into a 2" high circle.
• Cut out 6-8 wedges, and place on a parchment papered cookies sheet
• at least an inch apart.
• Bake for 15-18 minutes or until golden brown at 425ºF. Let cool on a wire rack.
• lemon glaze:.
• measure out sugar, add lemon juice and 1 teaspoon hot water. Stir to a drizzle consistency. Add second teaspoon of water if needed.
• Spoon drizzle on to scones, enjoy!

Steps:

• Adjust rack to center of oven, and heat to 400 degrees.
• In a large bowl, sift together flours, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in margarine until the largest pieces are the size of small peas.
• Stir in blueberries and zest.
• Using a fork, whisk together milk and egg in a liquid measuring cup.
• Make a well in the center of dry ingredients and pour in cream mixture.
• Stir lightly with fork just until dough in lightly mixed, a small amount of dry flour remaining is fine.
• Turn out onto a lightly floured surface, and press/pat into an 8-10 circle.
• Using a sharp knife, cut into eight wedges.
• Transfer to baking sheet lightly sprayed with Pam.
• Brush tops with some egg white and sprinkle with Splenda if desired.
• Bake until golden brown, 25 to 30 minutes.
• Transfer scones from baking sheet to wire racks to cool.

Steps:

• Combine flour, sugar, baking soda, baking powder and salt in a large mixing bowl.
• Cut frozen grated butter into the flour mixture until well combined.
• Combine egg, buttermilk and vanilla, and mix into the dry ingredients until dough forms.
• Fold in the chopped cherries.
• Turn out the dough onto a lightly floured surface.
• Knead lightly and shape into a 10-inch circle.
• Cut into wedges place on a greased cookie sheet.
• Bake at 375 degrees for 16 to 19 minutes or until golden brown.
• Dust with powdered sugar.
• Serve warm.

Steps:

• Preheat oven to 375 degrees.
• In medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
• Cut butter into flour mixture until mixture resembles a coarse meal.
• Add cherries and chips and mix well.
• Make a well in center of mixture and pour in yogurt (or buttermilk).
• Mix ingredients into a soft, slightly wet dough.
• Cut dough in half.
• Take half of dough and turn dough out onto lightly floured work surface. Shape into a ball and roll to a circle roughly 1/2 - 3/4 inch thick.
• Cut into 8 wedges. Place each wedge onto a cookie sheet sprayed with cooking spray.
• Repeat with other half of dough.
• Sprinkle wedges with turbinado sugar.
• Bake at 375 for about 20 minutes or until golden brown.

Steps:

• Pre heat oven to 425f 220c.
• Sift flour into a bowl.
• Rub butter into flour.
• Mix in sugar and salt and cherrys.
• Add milk a little at a time and mix with a knife.
• Make sure you don't over mix or your scones will be hard.
• when your mix is ready it should be moist and not too dry turn out dough on floured surface and roll out to 2cm thick, I don't use a rolling pin I just shape with my hands and use a 4cm pastry cutter.
• Place the scones on a greased baking sheet.
• brush with a little milk.
• Bake in oven for 12-15 mins untill med brown.
• Enjoy with a nice cup of tea.

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the flour, ½ tsp salt, bicarb and butter into a bowl and rub in with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar.
• Quickly mix in the buttermilk, a splash of milk, vanilla and cherries and bring together to form a soft dough. Press out onto a lightly floured surface, to about 3cm thick. Cut out with 5cm cutters.
• Transfer to a lightly floured baking sheet, brush with the remaining milk and bake for 12-15 mins until golden and well risen. Serve with clotted cream and jam.