Diabetic Cinnamon Bun Scones
Indulge in the comforting flavors of cinnamon buns with a healthier twist in these Diabetic Cinnamon Bun Scones! Made with nutrient-rich whole wheat and almond flours, these scones are lightly sweetened with stevia or erythritol, making them a diabetic-friendly and low-sugar treat. Unsweetened applesauce and Greek yogurt keep the scones tender and moist without added fats, while a warm cinnamon swirl topping adds irresistible flavor. Ready in just 30 minutes, they’re the perfect choice for a quick breakfast, brunch, or guilt-free snack. Serve them fresh out of the oven or add a drizzle of sugar-free glaze for an extra touch of sweetness!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Almond flour
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 0.33 cups Plain Greek yogurt (non-fat or low-fat)
- 0.25 cups Unsweetened almond milk
- 1 teaspoons Vanilla extract
- 3 tablespoons Granulated stevia or erythritol blend
- 3 tablespoons Butter, chilled and cubed (unsalted or plant-based)
- 2 tablespoons Powdered stevia or erythritol blend
- 1 teaspoons Ground cinnamon (for topping swirl)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the whole wheat flour, almond flour, baking powder, ground cinnamon, salt, and granulated stevia or erythritol blend.
Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, mix together the unsweetened applesauce, Greek yogurt, almond milk, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until a dough forms. Be careful not to overmix the dough, as this can lead to dense scones.
Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick and 7 inches in diameter.
Mix the powdered stevia or erythritol blend with 1 teaspoon of ground cinnamon to create the topping swirl. Sprinkle this mixture evenly over the top of the dough.
Use a sharp knife or bench scraper to cut the dough into 8 equal wedges, like slicing a pizza.
Carefully transfer the wedges to the prepared baking sheet, spacing them out to ensure even baking.
Bake for 12-15 minutes, or until the scones are golden brown 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 them to a wire rack to cool completely.
Optional: If desired, mix a small amount of powdered stevia with almond milk to create a light glaze and drizzle it over the cooled scones before serving.
Nutrition Facts
Calories |
176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 205 mg | 9% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 2.1 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 162 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.
