Diabetic Dish of the Week - APPLE AND HONEY SCONES

This week's Diabetic Dish of the Week is - APPLE AND HONEY SCONES. Start your morning off right with these Diabetic Friendly Scones! The recipe is from the Diabetic Gourmet Magazine web site which has a huge selection of Diabetic Friendly recipes for Appetizers, Soups, Main Courses, Dessert, and more! So check it out today, it's one of my favorite sites. Enjoy and Eat Healthy! https://diabeticgourmet.com/

APPLE AND HONEY SCONES

Ingredients

2 cups all purpose flour

1/4 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2/3 cup toasted wheat germ
1/3 cup margarine
1-1/4 cups finely chopped apple
1/2 cup skim milk
1/4 cup honey
Topping
1 tbsp toasted wheat germ
1/4 tsp ground cinnamon
1 tbsp sugar

Directions

1 - Preheat oven 400F. Lightly spray a large cookie heet with non-stick cooking spray. Handle the dough gently; overmixing the scones can make them tough.
2 - Combine flour, wheat germ, baking powder, spices, baking soda & optional salt. Cut in the margarine until mixture resembles coarse crumbs. Add combined apple, milk, and honey, mixing until dry ingredients are moistened.
3 - Turn dough out onto lightly floured surface; knead gently 5-6 times. Pat dough into a 9-inch circle. Mix together topping ingredients (1 tbsp wheat germ, 1/4 tsp cinnamon, and 1 tbsp sugar). Sprinkle over dough. Cut dough into 10 wedges. Place 1/2-inch apart on prepared cookie sheet. Bake 16-18 minutes, or until golden brown.

Recipe Yield: Servings: 10

NUTRITIONAL INFORMATION PER SERVING:
Calories: 223
Fat: 7 grams
Sodium: 270 milligrams
Protein: 5 grams
Carbohydrates: 36 grams
https://diabeticgourmet.com/diabetic-recipes/apple-and-honey-scones

The Difference Between Biscuits and Scones, Plus 6 Healthy Recipes

From the EatingWell website and Magazine (http://www.eatingwell.com/) its - The Difference Between Biscuits and Scones, Plus 6 Healthy Recipes. You'll love this one, delicious and healthy Scones. Includes 6 Scone recipes; Chocolate-Cherry Scones, Morning Glory Scones,  Lemon-Poppy Seed Scones, Ham and Cheese Scones, Smoked Salmon and Dill Scones, and Sun-Dried Tomato, Thyme and Asiago Scones. Enjoy and Eat Healthy!



So, what's the difference between a scone and a biscuit? The answer generally boils down to one

ingredient: eggs. Scones have them, biscuits don't.
Other than that, the ingredients and process are pretty much the same. Both scones and biscuits are usually made with some combination of flour, baking powder or baking soda (or a combination of both), salt, sugar, milk or buttermilk, eggs (if you're making scones) and a fat (butter, Crisco, lard). The dry ingredients are mixed together, the fat is "cut in" with a pastry cutter, two knives or your fingers, and the liquid is added until the dough just comes together. The dough is gently kneaded very briefly then cut into circles or triangles and baked.........

You can click the link below to read the article and get all 6 healthy and delicious Scone recipes


http://www.eatingwell.com/article/285584/the-difference-between-biscuits-and-scones-plus-6-healthy-recipes/

Diabetes-Friendly Blueberry Recipes

From the Diabetic Living Online website its Diabetes-Friendly Blueberry Recipes. If you are a fan of Blueberries, this one is for you! Delicious and Diabetic Friendly Blueberry recipes. Recipes like; Nectarine-Blueberry Crisp, Blueberry-Oat Muffins, and Blueberry Breakfast Scones. Find these and more all at the Diabetic Living Online website.  http://www.diabeticlivingonline.com/


Diabetes-Friendly Blueberry Recipes

We look for any excuse to incorporate juicy, antioxidant-rich blueberries into our breakfasts, desserts, and snacks. Whether fresh or frozen, the tiny-but-mighty fruits are delicious tossed into your cereal or yogurt, blended into healthy smoothies, or baked into muffins, cakes, and bars. Here are our best diabetic recipes featuring one of the sweetest power foods: blueberries.


Nectarine-Blueberry Crisp

This nectarine and blueberry crumble is perfect for spring and summer, when both fruits are in season. One serving of the pistachio-topped treat contains only 166 calories.....


Blueberry-Oat Muffins

Who doesn’t love classic blueberry muffins? Our low-calorie version contains oats, making it an even more satisfying diabetic breakfast......


Blueberry Breakfast Scones

We gave these melt-in-your mouth scones sweet and tart flavor with blueberries and orange glaze. You won’t believe the café-worthy breakfast has only 171 calories per serving.......



* Click the link below to get all the Diabetes-Friendly Blueberry Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/diabetes-friendly-blueberry-recipes

Diabetic Dish of the Week - Dried Cherry and Almond Scones

This week's Diabetic Dish of the Week is, Dried Cherry and Almond Scones. The recipe comes from the CooksRecipes website. The Cooks site has great selection of recipes to satisfy all tastes and cuisines. Check it out soon. Enjoy and Eat Healthy.   http://www.cooksrecipes.com/index.html

Dried Cherry and Almond Scones

Simple to make, these satisfying scones are flavored with dried cherries and almond extract. Like any baking powder biscuit, they taste best if served while still warm, but will also freeze well and can be reheated in the microwave.

Recipe Ingredients:

1 large egg
1 large egg white
1/3 cup canola oil
1 cup Splenda® Granulated No Calorie Sweetener

1/2 cup buttermilk
1/2 teaspoon almond extract
1/3 cup nonfat dry milk
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups all-purpose flour
1 cup dried cherries, coarsely chopped
2 tablespoons granulated sugar (optional)

Cooking Directions:

1 - Preheat oven to 350°F (175°C). Spray a cookie sheet or jellyroll pan with baking spray and set aside.
2 - Mix the egg and egg white together in a large mixing bowl. Add canola oil, Splenda® Granulated Sweetener, buttermilk, almond extract and nonfat dry milk. Stir well. Add baking powder, baking soda and flour. Mix until just blended. Add dried cherries and stir until blended.
3 - Spoon 12 evenly sized mounds of batter onto the prepared baking sheet. Lightly sprinkle with sugar, if using.
4 - Bake in a preheated 350°F (175°C) oven for 10 to 15 minutes.
Makes 12 scones.

Nutritional Information Per Serving (1/12 of recipe; 1 scone): 210; Calories from Fat: 70; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 20mg; Sodium: 130mg; Total Carbs: 31g; Dietary Fiber: 1g; Sugars: 15g; Protein: 5g.

http://www.cooksrecipes.com/diabetic/dried_cherry_and_almond_scones_recipe.html

Our Best Muffin Recipes and To-Go Breakfast Favorites

From the Daibetic Living Online website its - Our Best Muffin Recipes and To-Go Breakfast Favorites. Delicious and healthy Muffin, Cookies, Scones, Coffee Cake, recipes to start you day off. Find them all at the Diabetic Living Online website. Enjoy and Eat Healthy in 2017!  http://www.diabeticlivingonline.com/


Our Best Muffin Recipes and To-Go Breakfast Favorites

These healthy muffin recipes are perfect for a diabetic breakfast, plus we threw in breakfast cookies, scones, coffee cake, and breakfast bars to make your mornings even sweeter.



Half-and-Half Muffins

Chocolate for breakfast? Yes, please! But don't let the chocolate chips fool you -- these muffins are packed with whole grains and lower-fat ingredients to cut down the calories and carbs......


Almond Breakfast Cookies

Rather than reaching for a sugary breakfast pastry, plan ahead and bring one of these scrumptiously sweet, protein-packed breakfast cookies to eat instead......


Apple-Pumpkin Softies

Though these apple-and-pumpkin muffin tops are stocked with fall flavors, they're moist and tasty enough to serve all year long......



* Click the link below to get all the - Our Best Muffin Recipes and To-Go Breakfast Favorites
http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/our-best-muffin-recipes-to-go-breakfast-favorites

Diabetic Dish of the Week - Pistachio Cranberry Scones

This week's Diabetic Dish of the Week is Pistachio Cranberry Scones. Just the name,  Pistachio Cranberry Scones, sets your taste buds watering. A perfect combo of Pistachios and Cranberries! You can find this recipe on the CooksRecipes website, while there check out the selection of all their healthy and delicious recipes.      http://www.cooksrecipes.com/index.html


Pistachio Cranberry Scones

Enjoy scones at breakfast or teatime with butter or jam.

Recipe Ingredients:

3 cups all-purpose flour
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
6 tablespoons butter
1/3 cup Splenda® Granulated No Calorie Sweetener
3/4 cup 1% low-fat milk
1/2 cup dried cranberries
1/2 cup chopped pistachio nuts

Cooking Directions:

1 - Preheat oven to 425°F (220°C). Spray a cookie sheet with vegetable cooking spray.
2 - Combine flour, cream of tartar, and soda, salt and orange rind in a large bowl; cut in butter with a pastry blender until mixture is crumbly.
3 - Add Splenda® Granulated Sweetener and milk to dry ingredients, stirring just until dry ingredients are moistened. Stir in cranberries and pistachio nuts.
4 - Pat dough to a 3/4-inch thickness on a lightly floured surface. Cut scones with a 2 1/2-inch round biscuit cutter, and place on cookie sheet.
5 - Bake for 12 to 15 minutes or until lightly browned.
Makes 14 scones.

Nutritional Information Per Serving (1/14 of recipe; 1 scone): Calories: 190; Calories from Fat: 70; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 15mg; Sodium: 230mg; Total Carbs: 26g; Dietary Fiber: 2g; Sugars: 4g; Protein: 4g.

http://www.cooksrecipes.com/diabetic/pistachio_cranberry_scones_recipe.html

"Meatless Monday" Recipe of the Week - Sour Cherry Chocolate Scones

For this week's "Meatless Monday" Recipe of the Week, it's a Sour Cherry Chocolate Scones. This one has Cherries, Chocolate, Buttermilk, plus other ingredients. It's from the PBS Recipe site that has so many fantastic recipes like this one.     http://www.pbs.org/food/recipes/
 

Sour Cherry Chocolate Scones
Bake Sour Cherry Chocolate Scones for a tart and rich baked treat.

Ingredients
3 cups all-purpose flour
3 tablespoons white granulated sugar
1 teaspoon baking soda
1/2 teaspoon sea salt
4 tablespoons unsalted butter, frozen
1/2 pound sour cherries or regular cherries, pitted and halved
6 ounces chocolate chunks or chips or morsels
1 cup buttermilk, plus about 2 tablespoons more for topping
1 tablespoon turbinado sugar, as topping

Directions
1 - Line a baking sheet with parchment and set aside.
2 -In a large mixing bowl, mix together the flour, sugar, baking soda and salt.
3 - Using a box grater, grate the butter into the dry ingredients and mix quickly, breaking up the butter so it resembles the size of small peas.
4 - Add the cherries and toss so they’re evenly distributed throughout the flour. Next, do the same with the chocolate chunks or chips.
5 - Create a well in the center of the flour mixture and in one batch, add the buttermilk. Using a wooden spoon or spatula, mix it together until it forms a shaggy ball. Drop the dough onto a lightly floured counter and knead a few times, being sure to not over handle it, which will result in tough scones. Form the dough into 1 1/2-inch thick disk. Using a knife, cut the scones into 8 equal triangles. Transfer the scones to the baking sheet and put in the freezer to chill for 15 minutes. At this time, preheat the oven to 425 degrees F.
6 - Brush the tops with the buttermilk and sprinkle with a bit of turbinado sugar. Transfer the scones to the oven to bake for 25 to 30 minutes, until a skewer inserted into the centers comes out clean and the scones are golden brown.


http://www.pbs.org/food/recipes/sour-cherry-chocolate-scones/

Diabetic Dish of the Week - Scones with Currants

This week's Diabetic Dish of the Week is Scones with Currants.


Scones with Currants


Ingredients

 2 cups all-purpose flour
 1/4 cup sugar
 1 1/2 teaspoon baking powder
 1/8 teaspoon salt
 1/8 teaspoon ground nutmeg
 1/4 cup cold butter, cut up
 1/4 cup dried currants or raisins
 2 beaten egg white(s)
 1/3 cup fat-free milk
Fat-free milk
 1 recipe Strawberry Cream Cheese (optional)

Directions

 1 - In a medium bowl stir together the flour, sugar, baking powder, salt, and nutmeg. Using a pastry blender or 2 table knives, cut in butter until mixture resembles coarse crumbs. Stir in currants. Make a well in the center of flour mixture.
 2 - In a small bowl stir together egg white and milk. Add milk mixture all at once to flour mixture. Stir just until moistened. On a lightly floured surface, quickly knead the dough for 10 to 12 strokes or until nearly smooth.
 3 - Divide Dough in half. Roll or pat each dough halfinto a 5 inch circle. Cut each circle into 4 wedges. Place wedges on a baking sheet. Brush with addtional milk. Bake in a 400 degree F oven for 10 to 12 minutes or until bottoms are brown. Serve warm. If desired, serve with Strawberry Cream Cheese.


Make Ahead Tip

Prepare as directed. Wrap cooled scones in foil and place in an airtight freezer container. Seal, label, and freeze up to 3 months. To serve, place wrapped scones in a 350 degree F oven and bake about 10 minutes or until heated through.


Strawberry Cream Cheese

Ingredients
1/2 of an 8-ounce tub fat-free cream cheese
2 tablespoons low-calorie strawberry spread

Directions
 1 - In a small bowl combine cream cheese and strawberry spread.


Nutrition Facts Per Serving:

PER SERVING: 202 cal., 6 g total fat (3 g sat. fat), 16 mg chol., 144 mg sodium, 32 g carb. 1 g fiber, 4 g pro.

Quick Breads - Classic Scones

Another good one from Cooking Light!   http://www.cookinglight.com/

Classic Scones
These barely sweet scones are delicious with strawberry jam. Try substituting other dried fruits, such as cranberries or blueberries, for the currants.

Cooking Light OCTOBER 2006

Yield: 12 servings (serving size: 1 scone)


Ingredients
2 cups all-purpose flour (about 9 ounces)

3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
1/2 cup fat-free milk
1/4 teaspoon vanilla extract
1 large egg white
1/3 cup dried currants
2 teaspoons fat-free milk
2 teaspoons turbinado or granulated sugar
Preparation
Preheat oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine 1/2 cup milk, vanilla, and egg white in a bowl. Add milk mixture to flour mixture, stirring just until moist (dough will be soft). Turn dough out onto a lightly floured surface. Sprinkle surface of dough with dried currants. With floured hands, knead 4 times or just until the currants are incorporated.

Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into, but not through, dough. Brush 2 teaspoons milk over surface of dough; sprinkle with 2 teaspoons turbinado sugar. Bake at 425° for 17 minutes or until golden. Serve warm, or cool on a wire rack.

Nutritional Information
Amount per serving
Calories: 149  Calories from fat: 30%  Fat: 5g  Saturated fat: 3g  Monounsaturated fat: 1.3g  Polyunsaturated fat: 0.3g Protein: 3g  Carbohydrate: 23.4g  Fiber: 0.8g  Cholesterol: 13mg  Iron: 1.2mg  Sodium: 203mg  Calcium: 56mg


http://www.myrecipes.com/recipe/classic-scones

Low-Calorie Muffin Recipes & Low-Calorie Scone Recipes

Muffins and Scones to go, from the Eating Well website!



Healthy recipes for grab-and-go muffins and scones.

Our healthy muffin recipes and scone recipes are a satisfying breakfast for 350 calories or less. Whether you’re baking fresh muffins on the weekend or are looking for a quick and easy breakfast to grab and go, our low-calorie muffin and low-calorie scone recipes are the perfect healthy breakfast.




Lemon-Cranberry Muffins
These lemony cranberry-studded muffins crunch lightly with cornmeal and are topped with a kiss of sugared lemon zest. They’re great warm from the oven, but also keep well for a few days and freeze beautifully.....




Maple Nut & Pear Scones
Delicate pears, pecans and maple flavor make these scones really special. Our makeover of this tender, flaky breakfast pastry uses reduced-fat cream cheese, canola oil and just a touch of butter to replace 1 1/2 sticks of butter. The addition of rolled oats and whole-wheat pastry flour boosts fiber and enhances the nutty flavor. For more fruit intensity, serve with pear butter.....





* Click the link below to get all the Low-Calorie Muffin Recipes & Low-Calorie Scone Recipes



http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_muffin_recipes_low_calorie_scone_recipes?sssdmh=dm17.721812&utm_source=EWDNL&esrc=nwewd021014