My Diabetic Country Cherry Scones

“This is my own diabetic, lighter, version of a high fat and sugar scone recipe. It comes out simply delicious though and you won't have to apologize for them being healthy. I would well wrap and freeze any that you won't be using right away because they will have lost freshness the next day.”

Ingredients Nutrition


  1. Position the rack in the center of oven and pre-heat to 400f.
  2. Spray a baking sheet lightly with pam.
  3. Squeeze excess moisture from the dried cherries that you have plumped and chop into large pieces, set aside.
  4. Place flour, brown sugar (breaking up any lumps), Splenda, baking powder, salt and soda in a large bowl and easily wisk together.
  5. Add the margarine to the dry mix and cut it in until the mix is like very coarse meal (some bigger chunks are fine).
  6. Stir in the cherries.
  7. In another bowl add the applesauce, egg white, milk and stir together.
  8. Add the liquids to the dry ingredients and use a rubber spatula to combine until a soft dough is formed.
  9. With floured hands knead the dough on a board or stone gently 5-6 times (it should not be sticky).
  10. Roll or pat the dough into a circle 3/4 inch thick.
  11. Cut into 8-10 wedges and place them on the sprayed sheet/.
  12. IF USING: brush the tops with egg white and sprinkle each with 1/4 tsp of sugar.
  13. Bake 16 - 20 mins or until lightly browned.
  14. NOTE: If using the egg wash you may need to losen them with a metal spatula after a few mins cooling before removing to rack. These are wonderful served warm.

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