Citrus Rosemary Scones - 28g Carbs, 1g Fiber
From: www.diabeticlivingo
Citrus peel and fresh rosemary team up to give these tender scones
a lively flavor. If you like, serve them with a spoonful of reduced
sugar orange marmalade.
Nonstick cooking spray
2-3/4 cups all-purpose flour
1/3 cup sugar
1 Tbsp baking powder
1 Tbsp finely shredded orange peel or lemon peel
2 tsp snipped fresh rosemary
1/4 tsp salt
1/4 cup butter
2/3 cup fat-free milk
1 egg, beaten
1 egg white, beaten
2 tsp fat-free milk
Reduced sugar orange marmalade (optional)
1. Preheat oven to 425 degrees F. Lightly coat a baking sheet with
nonstick cooking spray; set aside.
2. In a large bowl, stir together flour, sugar, baking powder, orange
or lemon peel, rosemary, and salt. Using a pastry blender, cut in
butter until mixture resembles coarse crumbs. Make a well in the center
of flour mixture. In a small bowl, stir together the 2/3 cup milk, the
egg, and egg white. Add milk mixture all at once to flour mixture.
Using a fork, stir just until moistened.
3. Turn out dough onto a lightly floured surface. Quickly knead dough
by folding and pressing gently 10 to 12 times or just until dough is
smooth. Pat gently into a 9-inch circle, about 1/2-inch thick. Cut
the dough with a 2-1/2-inch round cutter, rerolling scraps. (Or, cut
into 12 wedges.) Transfer scones to prepared baking sheet. Brush
tops with the 2 teaspoons milk. Bake for 12 to 15 minutes or until
golden brown. Serve warm. If desired, serve with orange marmalade.
Servings: 12 scones
Serving Size: 1 scone
Nutrition per Serving:
174 Calories, 5g Total Fat, 2g Saturated Fat, 29mg Cholesterol,
155mg Sodium, 28g Carbs, 1g Fiber, 4g Protein
Diabetic Exchanges: 2 Starch, 1/2 Fat
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