Best My Diabetic Country Cherry Scones Recipes

THE BISTRO'S CHERRY SCONES

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.

GLACE CHERRY SCONES

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.

RICH SCONES

Steps:

• In a large bowl, sift flour, baking powder and salt.
• Thoroughly mix in lard with your fingers.
• Add sugar and currants, mixing well.
• Stir in enough milk to form a stiff dough.
• Preheat oven to 425 degrees.
• On a lightly floured surface roll dough out until it is 3/4" thick.
• Cut into 2" circles.
• Place on a greased cookie sheet and bake in middle of oven for about 10 minutes or until tops are light golden.
• Serve while still warm with butter, jam and real whipped cream.

SOUR CREAM CHERRY SCONES

Steps:

• Heat oven to 375°F
• Combine the almonds and sugar together in a small bowl, mix well.
• Set aside.
• Combine scone ingredients together; the flour, sugar, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
• Combine sour cream, egg and almond extract in small bowl until smooth.
• Stir into flour mixture just until moistened.
• Stir in cherries.
• Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.
• Divide dough in half. Pat each half into a
• 7-inch circle.
• Place 2 inches apart onto large ungreased baking sheet.
• Sprinkle topping evenly over dough.
• Score each half into 8 wedges; do not separate.
• Bake for 25 to 30 minutes or until scones are lightly browned.
• Cool 15 minutes; separate scones.
• Store leftover scones in airtight container at room temperature.
• Note: You can also substitute 2/3 cups sweetened dried cranberries for the cherries, your choice.

DRIED CHERRY SCONES

Steps:

• Preheat oven to 375 degrees with rack in middle.
• Whisk together flour, sugar, baking powder and salt in a large bowl. Scatter butter on top and blend with your fingertips until mixture resembles coarse meal. Mix in dried cherries.
• Whisk together egg and cream in a small bowl, then fold into flour mixture until dough just comes together (dough will be quite delicate).
• Turn out dough onto a lightly floured surface. With floured hands press into a 1 inch thick rectangle. Use a 3 inch round cookie cutter and cut into rounds and arrange 2 inches apart on a parchment paper lined baking sheet. Gather scraps and cut out additional scones.
• Brush tops of scones with additional cream and sprinkle with sugar.
• Bake scones, rotating baking sheet halfway through baking, until tops are golden, 25-30 minutes. Cool on a rack about 10 minutes before serving. They are also good the next day!

DIABETIC BLUEBERRY SCONES

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.