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Diabetic Recipes

Diabetic Breads

 

Lemon Ginger Scones

Makes 16 scones

 

2 cups all-purpose flour
1/4 cup sugar
1 tsp baking soda
1 tsp cream of tartar
1/4 cup finely chopped, crystallized ginger (found in the spice section)
2 tsp grated lemon zest
1 cup lowfat buttermilk (2%)
1 Tbsp canola oil
1 large egg
1 Tbsp water
1 Tbsp sugar

 

Preheat oven to 350 F degrees.

In a medium bowl, mix together flour, 1/4 cup sugar, baking soda, and cream of tartar. Stir in ginger and lemon zest.

In a small bowl, combine buttermilk and oil and add to the dry ingredients, stirring just until blended. Turn the slightly sticky dough out onto a lightly floured work surface and pat to 1/2-inch thickness. Using a floured, 4-inch round cutter, cut out the dough.

Cut each circle in half to make half-moons. Reroll and cut the scraps, handling the dough as little as possible. Place scones onto a baking sheet that has been lightly coated with nonstick cooking spray.

In a small bowl, lightly beat the egg with the water. Brush the tops of the scones with the egg glaze. Sprinkle scones with 1 Tbsp of sugar.

Bake for 15 to 20 minutes, or until the tops are golden and firm to touch. Serve warm.  

Nutritional Information (per scone): 85 Cal; 1 g Fat; 16 g Carbohydrate; 15 mg Cholesterol; 87 mg Sodium; 10 mg Calcium.

 

Dietary Exchanges: 1 Starch/Bread; 1/2 Fat.

* Provided for information use only

 

 

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Last update on August 30, 2005
Partners: Acupuncture, Chinese Medicine.