Best 2 Wheaten Scones Diabetic Friendly Recipes

**Wheaten Scones: A Diabetic-Friendly Delight**

Indulge in the delectable goodness of our diabetic-friendly wheaten scones, a delightful treat crafted with wholesome ingredients to cater to your sweet cravings without compromising your health. These scones are a harmonious blend of hearty whole wheat flour, natural sweeteners like stevia and erythritol, and a touch of tangy lemon zest, resulting in a symphony of flavors that will tantalize your taste buds. Dive into our curated collection of wheaten scone recipes, each offering unique variations to suit your dietary preferences and taste. From classic plain scones to delectable blueberry-studded scones and indulgent chocolate chip-studded treats, our recipes cater to every palate. Embrace the guilt-free pleasure of satisfying your sweet tooth with our diabetic-friendly wheaten scones, a perfect accompaniment to your morning coffee or afternoon tea.

Let's cook with our recipes!

DIABETIC BLUEBERRY SCONES

Diabetic Blueberry Scones image

Make and share this Diabetic Blueberry Scones recipe from Food.com.

Provided by Annacia

Categories Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
3 tablespoons Splenda sugar substitute, plus more for sprinkling tops if desired
1 tablespoon baking powder
1/4 teaspoon nutmeg, rounded
1/2 teaspoon salt, scant
4 tablespoons heart helthy margarine
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon lemon zest, grated
1/3 cup fat-free evaporated milk
1/2 cup egg white, lightly beaten
1 tablespoon egg white (optional)

Steps:

Adjust rack to center of oven, and heat to 400 degrees.
In a large bowl, sift together flours, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in margarine until the largest pieces are the size of small peas.
Stir in blueberries and zest.
Using a fork, whisk together milk and egg in a liquid measuring cup.
Make a well in the center of dry ingredients and pour in cream mixture.
Stir lightly with fork just until dough in lightly mixed, a small amount of dry flour remaining is fine.
Turn out onto a lightly floured surface, and press/pat into an 8-10 circle.
Using a sharp knife, cut into eight wedges.
Transfer to baking sheet lightly sprayed with Pam.
Brush tops with some egg white and sprinkle with Splenda if desired.
Bake until golden brown, 25 to 30 minutes.
Transfer scones from baking sheet to wire racks to cool.

CRANBERRY WHOLE WHEAT SCONES, DIABETIC FRIENDLY

Cranberry Whole Wheat Scones, Diabetic Friendly image

Take your choice of ginger or cinnamon to flavor these tender, fruity wedges. A sprinkle of rolled oats decorates the tops and adds a little fiber.

Provided by Annacia

Categories Scones

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
3 tablespoons Splenda sugar substitute
1 1/2 teaspoons baking powder
1 teaspoon ground ginger or 1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter
1/2 cup Egg Beaters egg substitute, thawed (or 2 eggs, slightly beaten)
1/3 cup buttermilk
3/4 cup dried cranberries or 3/4 cup dried currant
buttermilk
3 tablespoons rolled oats

Steps:

Preheat oven to 400 degree F.
In a large bowl, stir together all-purpose flour, whole wheat flour, Splenda, baking powder, ginger, baking soda, and salt.
Using a pastry blender, 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 or lightly roll 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 8 wedges.
Place dough wedges 1 inch apart on an ungreased baking sheet.
Bake for 13 to 15 minutes or until edges are light browned.
Serve warm.

Tips:

Use whole wheat flour. Whole wheat flour is a good source of fiber, which can help to regulate blood sugar levels. It is also a good source of vitamins and minerals.
Add a little sweetness naturally. Instead of using refined sugar, try using natural sweeteners like honey, maple syrup, or stevia. These sweeteners have a lower glycemic index, which means they will not cause a spike in blood sugar levels.
Don't overmix the dough. Overmixing the dough can make the scones tough. Mix the dough just until the ingredients are combined.
Bake the scones at a high temperature. Baking the scones at a high temperature will help them to rise quickly and evenly.
Serve the scones fresh or freeze them for later. Freshly baked scones are always best, but if you need to make them ahead of time, you can freeze them for up to 2 months.

Conclusion:

These wheaten scones are a delicious and healthy way to start your day. They are made with whole wheat flour, natural sweeteners, and fresh fruit. They are also easy to make and can be frozen for later. So next time you are looking for a diabetic-friendly breakfast or snack, try these wheaten scones.