These diabetic-friendly cherry scones are a delightful treat, perfect for breakfast or brunch.
Preheat your oven to 400°F and prepare a baking sheet by lightly spraying it with cooking spray.
Ensure the oven is fully preheated before baking for even cooking.
In a large mixing bowl, whisk together the flour, Splenda, baking powder, salt, and baking soda.
Use a whisk to evenly distribute the ingredients and break up any lumps.
Cut the cold margarine into the dry mixture until it resembles coarse crumbs.
Cold margarine helps create a flaky texture in the scones.
Stir in the dried cherries.
Ensure the cherries are evenly distributed throughout the mixture.
In a separate bowl, mix together the applesauce, egg white, and milk.
Whisk until the mixture is smooth and well combined.
Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
Do not overmix; the dough should just come together.
Turn the dough out onto a floured surface and knead gently 5-6 times.
Avoid over-kneading to keep the scones tender.
Roll or pat the dough into a 3/4-inch thick circle and cut into 8 wedges.
Use a sharp knife or a bench scraper for clean cuts.
Place the wedges on the prepared baking sheet. Optionally, brush with egg white and sprinkle with sugar.
The sugar topping adds a slight crunch and sweetness.
Bake in the preheated oven for 16-20 minutes or until lightly browned.
Check for doneness by looking for a golden-brown color.
Cool slightly before serving warm.
Serve with a side of sugar-free jam or a dollop of whipped cream.
Continue in our app for the best experience
