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Diabetic Cinnamon Bun Scones

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“I love cinnamon. When I started my diabetic diet, they told me that cinnamon actually helps the insulin work and promotes health in a diabetic. SO, with that in mind, I started using tons of it. I LOVE it, so that wasn't a problem for me. I use it on lots of food, sweets and savories. This recipe is one of my favorites. I usually cut it in half for myself, but if you're preparing them for a party or a family, you'll want to make the whole batch.”
READY IN:
28mins
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 425°F Spray cookie sheet with cooking spray.
  2. In large bowl, combine flour, oats, 1/4 cup Splenda; mix well.
  3. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
  4. In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In small bowl, combine remaining 2 tablespoons Splenda with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.)
  5. Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
  6. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.
  7. GLAZE: In small bowl, combine Splenda and enough liquid for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.

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