Diabetic Scones

Name: Diabetic Scones
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Ingredients: 4 oz Bob's red Mill spelt flour; 4 oz King Arthur white whole wheat flour; 4 ozs unsalted butter (cold, cubed); 1¾ tsp baking powder; ¼ tsp salt; 2 tbsp date sugar (leveled); 1 tbsp dried cranberries (unsweetened); 1½ tsp orange zest; 1 egg (cold); ½ cup milk (reduced fat)

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Diabetic Scones are made with whole wheat flour, spelt flour, date sugar, milk, butter, and eggs. These English scones are speckled with unsweetened dried cranberries and orange zest that give them a tangy and sweet twist. You can enjoy these light scones with butter and jam with your afternoon tea or have them warm with your favorite cup of coffee!

Afternoon tea is one of the finest contributions of the British to civilization. There is nothing quite so comforting or satisfying as having afternoon tea with scones. Warm orange scones for a teatime snack on a cool afternoon with a cup of hot English breakfast tea are mind-blowing to me. I enjoy slitting the scone and spreading butter and jam, followed by a sip of English breakfast. It feels like a well-deserved reward.

I have enjoyed visiting the English tea shops, decorated with an ambiance of rich history. My favorite ones were the small tea shops that sold freshly baked cakes and other delectable goods. It is the whole experience of sipping hot tea poured from pretty teapots and eating a slice of buttered scones on a cold, foggy evening. One of my favorite places in England is Stratford-upon-Avon, where I have tasted the best scones ever! The scones were moist, light, airy, and had a melt-in-your-mouth texture.

I like my scones soft on the inside without a hard-shell exterior. I have tried searching for scones that are soft and delicious, but I have not had much luck here. So, I always bake my scones. I bake a wide variety of scones for my family, and it has become something of a routine for us to enjoy with some afternoon tea.

One of my family’s favorites has been the orange scones that I have made with self-rising flour. As we are on a spree to cut back on refined flour and sugar, I have created these Diabetic Scones. These healthy scones will satisfy your sweet tooth without the guilt of packing more simple carbohydrates. Refined flours are not used in this recipe, so you can rest assured that you will get the much-needed protein and fiber from these scones.

The Diabetic Scones is a family recipe. I have modified it from my orange scones recipe to make it healthier and diabetic-friendly. It has never let me down for it turns out fine every single time I make them. I always use fresh and good quality ingredients to make a fine baked good. In light baked goods such as scones, the freshness of ingredients is key.

Different kinds of scones:

There are several types of scones such as whole meal, griddle, plain, buttermilk, etc. Here, I have chosen to make the Diabetic Scones with a sprinkle of unsweetened dried cranberries and orange zest. Sometimes, I flavor the scones with other ingredients such as lavender, raisins, mixed fruit peel or ground almonds.

How to make soft, crumbly and tender Diabetic Scones?

The key to making fine scones is to bring all the wet and dry ingredients together quickly. Then, turn the dough over onto a floured board.
Finally, knead the dough lightly and cut into shapes. Do not over-beat the dough or knead for a long time.
Most importantly, gently stamp out the scones in one downward and outward push. Do not twist the cutter around.

Frequently Asked Questions:

Why are my scones not so flaky?

It is important not to overwork the dough. The eggs, butter and milk must be cold.

2. Why have my scones not risen?

Please do not use only whole wheat flour. I have used both spelt and white whole wheat flour. Red whole wheat flour alone makes the scones dense. Sifting the flour with baking powder and salt results in an even rise.

3. How can I get tender and flaky scones?

Resting the dough after a quick knead just to combine the ingredients will result in soft and flaky scones. Rubbing the butter with the flour must be done to resemble breadcrumbs for best results.

If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments, or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered straight to your inbox. From my pen to your table, Bon Appetit!

Ingredients:

Flour: Equal quantity of spelt and white whole wheat flour; substitute with pastry flour.
Sweetener: date sugar
Add-on: unsweetened dried cranberries and orange zest
Fat: European unsalted butter; do not add salt if using salted butter
Milk: reduced-fat milk; whole milk is fine
Egg: fresh whole egg
Leavening agent: baking powder

Here are the step-by-step instructions on how to make this dish. Please refer to my recipe card below for the measurements.

How to make the Diabetic Scones:

Prepare the ingredients. Sift the spelt and whole wheat flour and the date sugar with the baking powder and salt.

prepared ingredients in bowls

2. Using a pastry knife, rub the cubed butter into the flour until it resembles breadcrumbs. You could use your fingertips to rub the fat into the flour. Mix the flour with the cranberries and the orange zest.

cranberries and orange zest added

3. Whisk the egg with the milk for 2 minutes and add to the flour mixture. Combine the ingredients to form a dough using a spatula. Knead lightly and quickly to make a ball. Wrap in cling film and refrigerate for 5-10 minutes.

dough ball

4. Roll the dough to 3/4″ thickness and use a cutter to cut out desired shapes. I have used a 2.5″ wide heart-shaped cookie cutter.

heart shaped cookie cutter to cut the dough

5. Place the scones on a greased baking tray allowing some space between them. Brush the top with milk or egg wash. Bake for 10 minutes or until golden brown. Serve warm. Split the scones and spread some butter and jam and serve with some hot tea.

diabetic scones with a slice of orange in a bowl

Tips:

1. Scones are done if you notice golden brown coloring on top by following the baking time and temperature.

2. Besides weighing the dry ingredients accurately, the leavening agents must be fresh. Additionally, it is a good idea to buy baking powder in small quantities and use it within three to four months.

3. It is essential to stick to the flour quantity as given in the recipe, and just dust lightly while stamping out the scones. Using too much flour will result in dry scones.

4. Use butter and eggs that are cold and not at room temperature.

Serving suggestions:

Enjoy these Diabetic Scones with butter and jam! Other variations are sandwiching the scones with honey, lemon butter, margarine and jelly or even maple syrup!

Storage:

These Diabetic Scones can be refrigerated for 3-4 days. When the weather is cold, I put them in airtight boxes and leave them at room temperature in my pantry for a week. The dough can be made ahead and frozen for three months. Thaw the dough in the refrigerator and roll and bake the following day. Baked scones can be frozen by layering each scone with wax paper and stored in airtight containers for 3 months.