Diabetic-Friendly Cranberry Orange Scones are a great way to indulge without worrying about your blood sugar levels! These scones are made with healthier ingredients to keep them lower in sugar and carbs but still delicious and satisfying. Here’s a simple recipe for a diabetic-friendly version:
Ingredients:
- 1 1/2 cups almond flour (or a mix of almond and coconut flour)
- 1/2 cup oat flour (for a bit of added texture)
- 2 tbsp erythritol or stevia (or your preferred low-carb sweetener)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional for extra flavor)
- 1/4 cup unsalted butter, cold and cut into small cubes
- 2 large eggs
- 1/4 cup unsweetened almond milk (or any other unsweetened plant-based milk)
- 1 tsp vanilla extract
- Zest of 1 medium orange
- 1/2 cup fresh or dried cranberries (make sure the dried cranberries are unsweetened and chopped if large)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
- Mix Dry Ingredients:
- In a large bowl, whisk together the almond flour, oat flour, erythritol (or sweetener), baking powder, baking soda, salt, and cinnamon (if using).
- Cut in the Butter:
- Add the cold butter cubes to the dry ingredients and use a pastry cutter, fork, or your hands to work the butter into the flour mixture until it resembles coarse crumbs.
- Add Wet Ingredients:
- In a separate small bowl, whisk the eggs, almond milk, vanilla extract, and orange zest together. Add this to the flour and butter mixture, stirring gently until just combined. The dough should be slightly sticky but manageable.
- Add Cranberries:
- Fold in the cranberries, being careful not to overmix.
- Shape the Scones:
- Turn the dough out onto a clean surface. Gently shape it into a disk, about 1 inch thick. You can use your hands or a rolling pin to flatten it.
- Use a sharp knife or a dough cutter to slice the disk into 8 wedges (like a pizza).
- Bake:
- Place the scones on the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 18-22 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the scones cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Serve as is, or with a small amount of sugar-free jam or butter.
Tips:
- Sweetener Adjustments: Erythritol, stevia, or monk fruit sweeteners are great for keeping the sugar content low. If you prefer a more natural sweetener, you can also use a small amount of honey or maple syrup, though that may increase the carb count.
- For Extra Flavor: You can add a little orange juice to the dough (about 1-2 tbsp) for an even stronger orange flavor.
- Make it Extra Creamy: Serve with a dollop of sugar-free whipped cream or Greek yogurt for a richer snack.
Nutritional Note:
These scones are lower in carbs compared to traditional scones because of the use of almond flour and oat flour instead of all-purpose flour. The sweetener helps keep the sugar content down, making them diabetic-friendly.
This makes for a delicious breakfast or snack with a cup of tea or coffee! Do you prefer your scones more sweet or tangy?
