My Diabetic Country Cherry Scones
Indulge in the perfect balance of wholesome comfort and diabetic-friendly satisfaction with 'My Diabetic Country Cherry Scones.' These golden, flaky scones are crafted with whole wheat pastry flour, sweetened naturally with granulated erythritol or monk fruit sweetener, and studded with unsweetened dried cherries for a fruity brightness in every bite. A hint of ground cinnamon adds warmth, while optional sliced almonds provide a delightful crunch. Perfectly light and subtly sweet, these scones are easy to make and bake in under 20 minutes, making them an ideal breakfast treat or afternoon snack. Dairy-free and low-sugar, they're a delicious choice for those managing diabetes or looking for a healthier baked good. Serve them warm with a cup of tea or enjoy as a grab-and-go option for busy mornings!
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Recipe Information
Ingredients
- 2 cups Whole wheat pastry flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.25 cups Unsalted butter (cold, cubed)
- 0.5 cups Unsweetened almond milk
- 1 teaspoons Vanilla extract
- 1 large Egg
- 0.25 cups Granulated erythritol or monk fruit sweetener
- 0.5 cups Dried cherries (unsweetened, roughly chopped)
- 2 tablespoons Optional: Sliced almonds
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 pastry flour, baking powder, cinnamon, and salt until well combined.
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the almond milk, vanilla extract, egg, and erythritol until smooth.
Pour the wet mixture over the dry ingredients and gently fold until a dough starts to form. Be careful not to overmix—stop once the dough just comes together.
Gently fold in the chopped dried cherries and optional sliced almonds, if using.
Transfer the dough onto a lightly floured surface and pat it into a 1-inch thick circle. If the dough is sticky, dust your hands with a bit of flour to make it easier to handle.
Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges and transfer each wedge to the prepared baking sheet, leaving at least 2 inches of space between each scone.
Bake in the preheated oven for 15-18 minutes, or until the scones are lightly golden around the edges and firm to the touch.
Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 1694 mg | 74% | |
| Total Carbohydrate | 319.7 g | 116% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 56.2 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 400 mg | 31% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1612 mg | 34% | |
*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.
