Cranberry Whole Wheat Scones Diabetic Friendly
Indulge in a wholesome treat with these Cranberry Whole Wheat Scones, expertly crafted to be diabetic-friendly without compromising on flavor. Made with hearty whole wheat flour and sweetened naturally with a sugar substitute, these scones are studded with tangy unsweetened dried cranberries for a delightful burst of flavor in every bite. A touch of ground cinnamon adds warm, aromatic notes, while low-fat or almond milk keeps the recipe light and suitable for various dietary needs. With minimal prep time of just 15 minutes, these golden-baked scones are perfect for a healthier breakfast, afternoon tea, or guilt-free snack. They’re soft, tender, and freeze beautifully, ensuring you’ll always have this flavorful, diet-conscious delight on hand. Perfect for those seeking low-sugar baked goods with no compromise on texture or taste!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 tablespoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 5 tablespoons Unsalted butter (cold, cubed)
- 0.5 cup Unsweetened dried cranberries
- 0.25 cup Sugar substitute (granular, suitable for baking)
- 1 teaspoon Vanilla extract
- 0.75 cup Low-fat milk (or almond milk, unsweetened)
- 1 large Egg
- as needed Non-stick cooking spray or parchment paper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly spray it with non-stick cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, cinnamon, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, blend the butter into the flour mixture until it forms coarse crumbs.
Stir in the unsweetened dried cranberries and sugar substitute until evenly distributed.
In a separate small bowl, whisk together the low-fat milk, egg, and vanilla extract.
Make a well in the center of the dry ingredients and pour the liquid mixture into the well. Gently mix until the dough comes together. Be careful not to overmix as this can toughen the scones.
Lightly flour a clean work surface and turn the dough out onto it. Knead the dough 3-4 times to bring it together, then gently shape it into a round disk about 1 inch thick and 8 inches in diameter.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 16-18 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. These scones can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.
Nutrition Facts
Calories |
223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 283 mg | 12% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.6 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 157 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
