DIABETIC CINNAMON BUN SCONES

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Diabetic Cinnamon Bun Scones image

I love cinnamon. When I started my diabetic diet, they told me that cinnamon actually helps the insulin work and promotes health in a diabetic. SO, with that in mind, I started using tons of it. I LOVE it, so that wasn't a problem for me. I use it on lots of food, sweets and savories. This recipe is one of my favorites. I usually cut it in half for myself, but if you're preparing them for a party or a family, you'll want to make the whole batch.

Provided by Redneck Epicurean

Categories     Scones

Time 28m

Yield 1 batch

Number Of Ingredients 12

2 cups self-rising flour
1 cup quick oats or 1 cup old fashioned oats
1/4 cup Splenda sugar substitute
2 tablespoons Splenda sugar substitute
8 tablespoons butter, chilled and cut into pieces
3/4 cup milk
1 egg, lightly beaten
1 teaspoon vanilla
1/2 cup pecans, toasted and chopped
2 teaspoons ground cinnamon
3 -4 teaspoons orange juice or 3 -4 teaspoons milk
3/4 cup Splenda sugar substitute

Steps:

  • Heat oven to 425°F Spray cookie sheet with cooking spray.
  • In large bowl, combine flour, oats, 1/4 cup Splenda; mix well.
  • Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
  • In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In small bowl, combine remaining 2 tablespoons Splenda with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.)
  • Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
  • Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.
  • GLAZE: In small bowl, combine Splenda and enough liquid for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.

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