Buttermilk Sconesbreads, breakfast, diabetic 1 1/2 cup all-purpose flour 1 1/2 cup old-fashioned oats or 1 1/4 cup quick oats 3 tablespoon sugar 1 tablespoon baking powder 1 teaspoon cream of tartar 1/2 teaspoon salt 1/3 cup unsalted safflower margarine melted 2/3 cup low-fat buttermilk 1 egg 1/2 cup raisins or currants 1 nonstick vegetable spray Preheat oven to 425 degrees F. Combine flour, oats, sugar, baking powder, cream of tartar, and salt. Add margarine, buttermilk, and egg. Mix just until the dry ingredients are moistened. Stir in the raisins. With your hands, shape the dough to form a ball. Pat out on a lightly floured surface to form an 8-inch circle. Cut into 12 wedges. Bake on a cookie sheet coated with nonstick vegetable spray for 12 to 15 minutes or until light brown. Serve warm. Makes 12 scones. Nutritional information per scone: calories - 179, protein - 4 gm., fat ~ 7 gm., carbohydrates - 26 gm., cholesterol, 24 mg., fiber - 1.5 gm., sodium - 202 mg., potassium - 137 mg. Diabetic Exchanges: Starch/Bread - 1 1/2, Fat - 1. FROM: The UCSD Healthy Diet for Diabetes by: Susan Algert, M.S., R.D., Barbara Grasse, R.D., C.D.E., Annie Durning, M.S., R.D. copyright 1990. |
