Recipes
Mini Currant Lemon Scones
Serves 18, Serving size: 3 scones
Prep time: 25 minutes
Cook time: 12 minutes
Ingredients
Cooking spray
2 cups all-purpose flour
1/4 cup Splenda
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttery spread, such as Promise Activ
1 cup dried currants
2 tsp grated lemon zest
1/2 cup plus 2 Tbsp low-fat buttermilk
Preparation
1. Preheat the oven to 400°F. Coat a large baking sheet with cooking spray.
2. In a bowl, combine the flour, Splenda, baking powder, baking soda, and salt. Cut in the buttery spread until the mixture resembles coarse crumbs. Add in the currants and lemon zest.
3. Add in enough buttermilk to form a soft dough. Turn the dough out onto a floured surface. Knead lightly 4 to 5 times.
4. Roll the dough out to a a-inch thickness. Cut with a small 1-inch biscuit cutter. Place the scones on the baking sheet, and bake for 10 to 12 minutes until lightly browned.
Nutrition Information
Exchanges/Choices:
1/2 Starch
1/2 Fruit
1 Fat
Calories 115
Calories From Fat 35
Total Fat 4 g
Saturated Fat 0.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 155 mg
Total Carbohydrate 18 g
Dietary Fiber 1 g
Sugars 7 g
Protein 2 g
Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you, and includes the foods you love. A key message for people with diabetes is "Carbs Count." Foods high in carbs (carbohydrates) -- bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets -- raise your blood glucose levels the most.
For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes.
Round out your meals with a serving of:
- Meat (such as fish or chicken) or meat substitute (such as beans, eggs, cheese, and tofu) about the size of a deck of cards and
- Non-starchy vegetables (such as broccoli or lettuce). If you have three (3) or more servings of non-starchy vegetables, count them as a carbohydrate choice. Three (3) servings is equal to 1 1/2 cups of cooked vegetables, or three (3) cups of raw vegetables.
Check your blood glucose to see how your food choices or these recipes affect your blood glucose. If your meal plan isn't working for you, talk to your dietitian about making a new one.
Along with exercise and medications (insulin or oral diabetes pills), nutrition is important for good diabetes management. By eating well-balanced meals in the correct amounts, you can keep your blood glucose level as close to normal (non-diabetes level) as possible.
The recipes on this page are only a part of what is offered in recipe books from the American Diabetes Association. Many also include information on meal planning, portion control, food buying and seasoning, as well as general cooking hints and tips for people with diabetes.
