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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Tweaked from Diabetic Cooking recipes Ingredients:
1 cup whole wheat flour |
1 1/2 cups flour |
1/4 cup brown sugar substitute (splenda) |
1 tablespoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/2 teaspoon cinnamon |
1/4 cup prune |
1 tablespoon hot water |
2 tablespoons margarine |
8 ounces plain yogurt |
1/2 cup dried cranberries |
1 egg white |
1 tablespoon granulated sugar |
Directions:
1. Put prunes and water in a blender and puree.
2. Preheat oven to 400 degrees F.
3. Coat baking sheet with cooking spray.
4. In a large bowl, combine flour, brown sugar, baking power, baking soda, and cinnamon.
5. Mix in prune puree.
6. Add margarine and mix.
7. Mix in yogurt until just blended.
8. Stir in cranberries.
9. On floured surface, roll or pat dough to 3/4 inch thickness.
10. Cut out with 2 1/2 - 3 inch cookie cutter, rerolling scraps as needed.
11. Arrange on baking sheet, spacing 2 inches apart.
12. Beat egg white and brush on scones.
13. Sprinkle with sugar.
14. Bake about 15 minutes or until golden brown and springy to the touch.
15. Serve warm.
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