Best Cranberry Whole Wheat Scones Diabetic Friendly Recipes

WHOLE WHEAT CRANBERRY SCONES

Steps:

• Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• In a large bowl, whisk together the dry ingredients (through salt). Cut in the butter with a pastry blender until the mixture is crumbly (or use clean fingers to work it together). Add the cranberries and orange zest and stir with a fork. Add the egg and buttermilk and stir with a fork until the dry ingredients are just moistened.
• Gather the dough into a ball and place on the baking sheet. Pat into a 7-inch circle. Cut into 8 wedges with a knife dipped in flour. Do not separate the wedges.
• Bake until golden brown- about 20 minutes. Transfer to a baking rack to let cool. Sprinkle with powdered sugar while still warm. Cut through the wedges with a serrated knife and serve.

WHOLE WHEAT CRANBERRY SCONES

Steps:

• In a large bowl, combine the flours, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until crumbly. In a small bowl, combine the egg, yogurt and vanilla; stir into dry ingredients just until moistened. Stir in cranberries. Turn onto a floured surface, knead 6-8 times. , Divide dough in half. Transfer each portion to a greased baking sheet. Pat into an 8-in. circle. Cut each circle into 8 wedges, but do not separate. Brush with milk; sprinkle with cinnamon-sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

CRANBERRY WHOLE WHEAT SCONES, DIABETIC FRIENDLY

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.

LOW-FAT WHOLE WHEAT CRANBERRY PECAN SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk whole wheat flour, brown sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter with a pastry blender until coarse crumbs form. Stir in cranberries and pecans. Mix in skim milk until dough comes together and is the consistency of cookie dough.
• Turn dough out onto a lightly floured surface. Pat into a 1-inch thick round. Cut into 8 wedges with a greased knife. Arrange 2 inches apart on the baking sheet.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool, about 15 minutes.

CRANBERRY-ORANGE MUFFINS ( DIABETIC FRIENDLY)

Steps:

• Combine cranberries and sugar while sifting dry ingredients together -- then add and stir into dry ingredients.
• Combine egg, juice and oil and grated peel and add to dry ingredients until just moistened.
• Pour batter into 12 muffin cups, lightly sprayed or into paper muffin liners (or a loaf pan).
• Bake muffins at 375 degs for 25".
• Bake loaf at 350 degs for 50".

ONION, LEEK AND MUSHROOM SOUP (DIABETIC FRIENDLY)

Steps:

• In a large saucepan heat olive oil over medium-low heat. Cook onion and leeks in hot oil, covered, for 13 to 15 minutes or until onions and leeks are tender, stirring occasionally. Uncover; stir in brown sugar. Cook and stir over medium-high heat for 4 to 5 minutes more or until onions and leeks are golden brown.
• Stir mushrooms and carrots into onion mixture. Cook and stir over medium heat about 3 minutes or until mushrooms are tender. Stir in chicken broth, the 1-3/4 cups beef broth, cooked rice, sherry (if desired), and pepper.
• In a screw-top jar combine the 1/2 cup cold water and flour. Cover and shake until smooth; stir into the soup mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Makes four 1-3/4-cup servings.