Wheaten Scones Diabetic Friendly Recipes

Steps:

• Pre heat oven to 200/180 fan /gas 6
• Sieve flour, salt, baking soda in a bowl then add the w/w flour and mix well.
• Rub in butter if using.
• Make a well in middle and pour in the buttermilk egg mixture and mix quickly do not over mix it must be a soft mix.
• Roll out to 1 inch thick and cut out or you can cut into triangles.
• I brush with a bit of milk and top with a sprinkle of wheat bran.
• Bake in oven 15 to 20 minutes.
• Cool on a wire rack and cover with a clean tea towel.

Steps:

• Preheat oven to 400 degree F.
• In a large bowl, stir together all-purpose flour, whole wheat flour, Splenda, baking powder, ginger, baking soda, and salt.
• Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
• Make a well in the center of the flour mixture.
• In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries.
• Add buttermilk mixture all at once to flour mixture.
• Stir just until moistened (some of the dough may look dry).
• Turn out onto a floured surface.
• Knead dough for 10 to 12 strokes or until nearly smooth.
• Pat or lightly roll dough to an 8-inch circle about 3/4 inch thick.
• Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough.
• Cut into 8 wedges.
• Place dough wedges 1 inch apart on an ungreased baking sheet.
• Bake for 13 to 15 minutes or until edges are light browned.
• Serve warm.

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.