Scones. Pronounced ‘Skon’ or ‘Skoan.’ Scones are typically associated with England, but they are actually of Scottish origin. This Scottish quick bread is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. Originally, scones were made with oats and were griddle-baked over a fire. Today, they are typically made with wheat flour and baked. At my bakery stand at The Virginia Renaissance Faire I typically have 3-4 types of scones every week and vary scones from week to week.
My diabetic-friendly Cherry Almond Scones are feather light, have an amazing flavor, are topped with a “cherry pie” glaze and have only 16 carbs per scone! For your greatest culinary pleasure, enjoy these scones warm.
This recipe is presented as a suggestion and may not be appropriate for all diabetics. Please check with your doctor or dietitian to determine if food items made using this recipe can be safely incorporated into your diet.
See also Cherry Almond Scones, Gluten Free Cherry Almond Scones, Vegan Cherry Almond Scones
The Inside Scoop
When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of Splenda is 24 grams. By volume, this measure will be less than 1 cup. Precise measuring is essential for diabetic baking to ensure accurate carbohydrate counts.
Sliced or chopped almonds on top of the scones add a delightful flavor and crispness. Do not add them to the batter. After dumping 50+ pounds of diabetic baked goods containing nuts of some kind in the trashcan because of an “off” taste, I am convinced that artificial sweeteners and nuts do not mix. To use almonds as a garnish on top of the “cherry pie” icing, spread them on a baking sheet covered with parchment paper (for easy clean-up) and bake in a 350 degree oven for only 5 minutes until aroma rises and nuts are light brown. (Almonds burn easily; be sure to set the timer for 5 minutes.) Pre-baking nuts helps to keep the nuts crisp and enhances the flavor. Cool Completely.
I make my own applesauce; this allows me to control the thickness. If you are using purchased applesauce, place twice the required amount into a small saucepan and cook on a low heat until approximately the same thickness as an egg white and the applesauce coats a spoon. Cool the applesauce to room temperature. Applesauce is used to increase the sweetness and reduce the amount of fat needed.
Measure the non-fat milk into a small bowl. Add the vinegar and let sit for 15 minutes. The vinegar will sour the milk so that it can be used instead of buttermilk.
Commercially dried cherries are high in sugar, therefore, high in carbs. However, straight-out-of-the can cherries are too wet and will make a soggy scone. To dry out the cherries, preheat your oven to 250 degrees. Quarter the cherries and spread them onto a parchment-lined baking sheet. Bake the cherries for 25 minutes, or until there is no standing water.
Cherries, after baking.
Once the cherries have cooled, place them in a small bowl and toss with 1 tablespoon of My Diabetic Flour Mix. The flour prevents the cherries from sticking together or sinking to the bottom of the scone while baking.
Butter needs to be very cold when making scones. Part of a scone’s rise is due to the steam that is generated as the butter melts. Freeze the butter before using. Then, using either a grater or the grating tool of a food processor, grate the frozen butter before adding it to the flour mix. If the grated butter is not used immediately, return it to the refrigerator.
Make ahead: You can grate the butter and store it in the freezer in a covered container to use when needed.
Line a baking sheet with parchment paper for easy clean-up.
Combine the Diabetic Flour Mix, sweeteners, xanthan gum, baking powder and salt in a medium bowl; mix until
When making scones, the butter is added to the dry flour mix. This can be done in the bowl of a food processor by pulsing 3-4 times for 2 seconds each time. Or the butter and flour can be mixed in a large bowl using only one’s fingertips. Never mix with your hand- your fingertips are cooler whereas your hand is warmer and will cause the butter to melt. The goal is to rub the butter into the flour mix so that the butter is the size of small peas. This ensures a uniform rise as the butter melts and turns to steam during baking. Add the cherries and toss together with the flour and butter mix. Make a well in the center of the flour so that the wet ingredients reach the flour on the bottom of the bowl.
Crack the egg into a small bowl before adding to the batter. That way, it is easy to remove any bits of eggshell or bloody eggs. Add the soured milk, applesauce, and almond extract; whisk together and pour into the “well.”
Wheat flours contain gluten. Extended mixing can create a strong gluten structure, which results in a chewy crumb and a tough crust. Use a rubber or silicon spatula to gently fold the wet and dry ingredients together until there is no dry flour. Handle dough as little as possible to avoid building a gluten structure and melting the butter.
Measure the dough into 6- 1.9 ounce/ 54 gram scones and place on the parchment lined baking sheet. Then place the scones in the refrigerator while you preheat the oven to 400 degrees. Wheat bran is fiber and absorbs moisture poorly. Refrigeration time is essential to allow the flours to absorb moisture and reduce the grittiness of the bran.
Once the scones have finished baking, let them cool for 15 minutes, then remove them from the baking sheet and place onto a cooling rack.
While the scones are baking, make the “cherry pie” glaze: Pour the reserved liquid from the can of tart cherries and 2 tablespoons of Splenda into a small saucepan. Bring to a boil. Place 1 teaspoon of cornstarch into a small bowl; add 1-2 tablespoons of the boiling liquid to the cornstarch and stir together to form a smooth, thin paste. Then, using a whisk, pour the cornstarch mixture into the saucepan, whisking continuously to prevent clumps. Let this mixture boil until the liquid is clear and is slightly reduced. The goal is approximately 6 tablespoons of “icing”. If the liquid reduces too much, just add some water, return to a boil and whisk until smooth.
Scones are wonderful while warm with a pat of butter or sugar-free cherry jam. However, if the “cherry pie” icing and almonds are desired, let the scones cool slightly. Then place a sheet of waxed paper under the cooling tray to catch any icing that drips off the scones and spoon prepared icing on top of the scones. Top with the toasted almonds.
My diabetic-friendly Cherry Almond Scones are feather light, have an amazing flavor, are topped with a "cherry pie" glaze and have only 16 carbs per scone! For your greatest culinary pleasure, enjoy these scones warm. To Make the scones: Preheat the oven to 250 degrees. Spread the quartered tart cherries onto a parchment covered baking sheet and bake for approximately 25 minutes. Cool completely; place in a small bowl and toss with 1 tablespoon of the diabetic flour mix. Preheat oven to 350 degrees. Spread slivered or shaved almonds onto a parchment lined baking sheet and bake for 5 minutes; cool. At this point, turn off the oven. Combine the non-fat milk and vinegar in a small bowl; let sit for 15 minutes. Grate the butter; set aside. If you choose to use a food processor: In the bowl of the food processor combine the diabetic flour mix, xanthan gum, Splenda Sugar Blend, Splenda Granulated, baking powder and salt; pulse for 1-2 seconds to mix. Add the grated butter and pulse 3-4 times for 2 seconds each time until the butter is the size of small peas. Pour into a medium bowl. Add the cherries and toss together. Make a well in the middle of the flour/butter mix. If you prefer to mix by hand: Place the diabetic flour mix, xanthan gum, Splenda Sugar Blend, Splenda Granulated, baking powder and salt in a medium bowl; stir to mix thoroughly. Add the butter and use your fingertips to rub the butter into the flour until butter is the size of peas. Add the cherries and toss together. Make a well in the middle of the flour/butter mix. Crack the egg into a small bowl. Add the soured non-fat milk and almond extract; whisk to combine. Pour into the flour well. Use a rubber or silicon spatula to fold the wet and dry ingredients together until there is no dry flour. Line a baking sheet with parchment paper. Measure out 54 g./ 1.9 ounces of dough for each scone. Form each scone into a 1” – 1 ½” thick disc and place onto the parchment-lined baking sheet. Place in the refrigerator while you pre-heat the oven. Position a rack in the middle of the oven. Preheat the oven to 400 degrees. Once hot, place the scones in the oven and bake for 15-17 minutes, or until a metal cake tester, inserted into a scone, comes out clean and dry. Place the baking sheet on a cooling rack; let cook for 15 minutes. After 15 minutes, use a spatula to gently remove the scones from the baking sheet and place directly on the cooling rack. To make the Cherry Pie Icing: Place the reserved cherry flavored water from the can of tart cherries into a small saucepan. Add the 2 T. Splenda. Bring to a boil. In a small bowl, mix the cornstarch with 2 T of the boiling cherry water until you have a smooth paste. While using a whisk, pour the cornstarch liquid back into the small saucepan; whisk continuously until smooth and liquid is clear. Continue boiling until the Mixture is reduced to approximately 6 tablespoons. If it reduces too much, add a little water, return to a boil and whisk until smooth. Cool. Place wax paper under the cooling rack. Spoon 1 tablespoon “cherry pie” icing over the scone, allowing the icing to drip off the sides of the scone. Top with toasted almonds. Enjoy!Diabetic Friendly Cherry Almond Scones
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Instructions
Diabetic Flour Mix
Ingredients Carbs
30.0g./ 4T Sprouted Whole Wheat
Or Whole Wheat Flour 21.0g.
27.5g./ 5T Wheat Germ* 12.5
16.0g./ 4T Wheat Bran* 7.0
7.0g./ 1T Amaranth *** 4.75
11.0g./ 2T Oat Flour** 10.0
91.5g per cup 55.25 carbohydrates per cup
* Grind in a coffee grinder or a grinder specifically for grinding grains
** Look for oat flours with lower carbohydrate counts
***Amaranth can be found among gluten-free flours or at health food
stores. If not, substitute cornstarch, potato starch or tapioca starch, although the carbohydrate content is slightly higher.
Nutrition Information Per Cup:
Total Carbs: 55.25 g.
Total Fat: 4.75 g.
Total Fiber: 16.13 g.
Sugar and “other”: 23.00 g.
Protein: 17.10 g.
To make a larger batch to store for future use:
Ingredient x5
Sprouted Whole Wheat
Or Whole Wheat Flour 150.0g.
Wheat Germ 137.5g.
Wheat Bran 80.0g.
Amaranth 35.0g.
Oat Flour 55.0g.
Total weight for 5 cups: 457.5 g.
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