Cranberry Scones, Diabetic

Recipe Index: Desserts > Scones

Ingredients
2 1/2 C All-Purpose Flour -- Sifted, Unbleached
3 Tbsp Cornstarch
1 Tbsp Baking Powder
1 Tsp Salt
1/4 Tsp Ground Cinnamon
2 Tbsp Unsalted Butter -- Cold
1 Lg Egg -- Or 1/4 C Liquid Egg Substitute
1/2 C Nonfat Plain Yogurt
2 Tbsp Canola Oil
1/2 C Skim Milk
1/3 C Granulated Sugar
1/2 C No-Sugar-Added Dried Cranberries -- Or No-Sugar-Added Dried Cherries

Directions
Position rack in the center of the oven. Preheat oven to 425F (220C), (Gas Mark 7). Line a baking sheet with parchment paper. In a bowl, combine the flour, cornstarch, baking powder, salt, and cinnamon. Using a pastry blender or your fingers, work in butter, creating coarse flakes.

In another large bowl, whisk together egg, yogurt, oil, milk, and sugar, reserving 1 tablespoon (12 g) of the sugar for later. Add the flour mixture and cranberries. Mix until just combined. Do not overmix.

Drop by heaping spoonfuls into 12 mounds onto prepared baking sheet. Sprinkle with reserved 1 tablespoon (12 g) granulated sugar. Bake for 12 to 15 minutes, until golden. Cool slightly on a rack before serving warm.

Notes
Per scone: 195 calories (23% calories from fat), 4 g protein, 5 g total fat (1.5 g saturated fat), 33 g carbohydrates, 1 g dietary fiber, 23 mg cholesterol, 335 mg sodium