ORANGE GINGER SCONES

2 cups white whole-wheat flour

1/4 cup Splenda Granular
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp ginger
1/2 tsp allspice
3 tbsp butter, cold
3/4 cup buttermilk
1 large egg
1 tbsp orange zest
1 tbsp 1% milk
1 tsp Splenda Granular or Granulated Sugar if blood sugar is under control

Preheat oven to 400 degrees.
Spray a cookie sheet with nonstick cooking spray.

In a large bowl, mix the flour, 1/4 cup Splenda, baking powder, baking soda, salt, ginger, and allspice until blended. Using a pastry cutter (or your clean fingers) cut butter into the flour mixture until crumbly; set aside.

In a small bowl, whisk together the buttermilk, egg, and orange zest. Pour over dry ingredients and mix only until dry ingredients are moist.

Coat hands with flour, lightly flour a solid surface and place dough on the surface. Knead gently once or twice to pull dough together; pat into an 8-inch round.

Using a sharp knife, cut the round into 10 equal size wedges; transfer wedges to the prepared baking sheet.
Brush with the milk and sprinkle with the teaspoon of Splenda or sugar.

Bake at 400 degrees 12-15 minutes or until lightly browned. Remove from oven and transfer to a wire rack to cool slightly before serving.

Yield: 10 scones
Per scone: 140 calories, 22 g carbs (1 g fiber), 4 to 5 g protein
NOTE: Remember scones are a bread product. This has a poor carb to protein ratio for a diabetic and should be eaten with a protein item ie milk, cheese, ham, egg, etc.

Note: Using buttermilk makes the scones more tender. This is important for diabetics using whole-grain flour instead of refined flour.

Note: File Photo