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.
The results were divine. The kids went back for 3rds and 4ths and Paul said the scones were excellent.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3 tablespoons 'spoon for spoon' sugar substitute
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda (I totally forgot to add this and it came out just fine)
- 1/4 teaspoon salt
- 1/3 cup butter
- 2 eggs, slightly beaten
- 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)
- 3/4 cup dried cranberries
- Buttermilk for brushing
- Rolled oats to sprinkle on top of the dough
- Preheat oven to 180C.
- In a large bowl, stir together all-purpose flour, whole wheat flour, sugar substitute, baking powder, cinnamon, baking soda, and salt.
- Using a pastry blender (or your fingers), cut in butter until mixture resembles coarse crumbs.
- Make a well in the center of the flour mixture.
- In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries.
- Add buttermilk mixture all at once to flour mixture.
- Stir just until moistened (some of the dough may look dry).
- Turn out onto a floured surface.
- Knead dough for 10 to 12 strokes or until nearly smooth.
- Pat dough to an 8-inch circle about 3/4 inch thick.
- Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough.
- Cut into 12 wedges. (I used circle and heart shaped cookie cutters, I then took the left over dough and smooched it into 'rounds')
- Place dough wedges 1 inch apart on an ungreased or parchment-lined baking sheet.
- Bake for 13 to 15 minutes or until edges are light browned.
- Serve warm.