Serving Size: 1 mini scone
Preparation Time: 10 minutes
Cooking Time: 9 minutes
Ingredients
1 1/2 cups of all-purpose flour
2 tsp. ground cinnamon
2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup buttery spread (such as Smart Balance)
1 large egg
1/3 cup light agave nectar
1/3 cup low-fat buttermilk
2 tsp. fresh grated lemon zest
Preparation
1. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or coat with butter flavor cooking spray.
2. In a large bowl, mix the flours, cinnamon, baking powder, and baking soda.
3. With a pastry blender or two knives, cut in the buttery spread until the flour mixture is crumbly.
4. In a small bowl, mix the egg, agave nectar, buttermilk, and lemon zest. Add the liquid mixture to the flour mixture and stir until moistened.
5. Lightly flour a clean work surface. With lightly floured hands, turn the dough onto the floured surface. Knead the dough for about 5 minutes, until smooth. Form the dough into a large square about 1/2 thick. Cut the large square into 16 mini squares.
6. Place the mini squares about 1 inch apart on the prepared baking sheet. Bake the scones for 8 to 9 minutes or until golden brown. Serve warm. Store any leftover in an airtight container for up to 4 days.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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