Posted on by Gina

Whole wheat scones of yumminess!

Over the last few months, Paul’s blood sugar has started acting up. He’s now on a new medication and I’ve renewed my efforts to cook and bake healthier, more diabetic friendly options.

On Saturday we decided to watch a movie with the kids and I wanted to make a snack of some sort that we could all enjoy.

I cant really remember what made me think of scones but I bought some organic whole wheat flour and decided to do a google search.

scone2

The results were divine. The kids went back for 3rds and 4ths and Paul said the scones were excellent.

Sugar free whole wheat scones
Yields 12
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 cup all-purpose flour
  2. 1 cup whole wheat flour
  3. 3 tablespoons 'spoon for spoon' sugar substitute
  4. 1 1/2 teaspoons baking powder
  5. 1 teaspoon ground cinnamon
  6. 1/4 teaspoon baking soda (I totally forgot to add this and it came out just fine)
  7. 1/4 teaspoon salt
  8. 1/3 cup butter
  9. 2 eggs, slightly beaten
  10. 1/3 cup buttermilk (I didn't have buttermilk so I used a mixture of 1 cup milk with 1 tablespoon vinegar and then used the required amount)
  11. 3/4 cup dried cranberries
  12. Buttermilk for brushing
  13. Rolled oats to sprinkle on top of the dough
Instructions
  1. Preheat oven to 180C.
  2. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar substitute, baking powder, cinnamon, baking soda, and salt.
  3. Using a pastry blender (or your fingers), cut in butter until mixture resembles coarse crumbs.
  4. Make a well in the center of the flour mixture.
  5. In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries.
  6. Add buttermilk mixture all at once to flour mixture.
  7. Stir just until moistened (some of the dough may look dry).
  8. Turn out onto a floured surface.
  9. Knead dough for 10 to 12 strokes or until nearly smooth.
  10. Pat dough to an 8-inch circle about 3/4 inch thick.
  11. Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough.
  12. Cut into 12 wedges. (I used circle and heart shaped cookie cutters, I then took the left over dough and smooched it into 'rounds')
  13. Place dough wedges 1 inch apart on an ungreased or parchment-lined baking sheet.
  14. Bake for 13 to 15 minutes or until edges are light browned.
  15. Serve warm.
Adapted from Diabetic Living
Adapted from Diabetic Living
A Bit of This A Bit of That https://gnatj.com/

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