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Friday, August 1, 2008

*Chocolate Toffy & Nut Scones* (Diabetic Recipe)

Hello everyone! Today I am posting a Diabetic Scone recipe. I took some diabetic scone recipes and came up with this one. I have been craving scones for days an I finally made some that I can eat. The sugar-free chocolate covered toffee bits, I get at Win-Co Foods and the nutrition facts are from them also. You could also substitute with the sugar-free chocolate rounds too.
Just chop them up coarsely also. they would be like having chocolate chunks instead. Enjoy!


*Chocolate Toffee & Nut Scones* (Diabetic Recipe)

Servings: 16
You can use a nut of your choice.

1 Cup unbleached all-purpose flour
1 Cup whole-wheat flour
1 Tsp baking powder
1/4 Tsp salt
4 Tbls. butter, No Salt & Softened
1 Cup buttermilk
1/2 Cup Chocolate Covered Toffee Bits, Sugar-Free & coarsely Chopped
½ Cup Hazelnuts, Coarsely Chopped

Preheat oven at 400°F. Coat a baking sheet with non-stick cooking spray or cover with parchment paper and coat with cooking spray. In a large bowl, sift the dry ingredients together. Cut the butter into the flour mixture with a pastry cuter or use a fork, until mixture looks like course crumbs. Stir in the chocolate covered toffee and hazelnuts. Add buttermilk and knead into a soft dough. Do not over mix the dough. Turn out on to a lightly floured board, kneed 4 or 5 times and roll out the dough until 1/2" thick. Cut dough into 16 rounds. Place on a baking sheet and bake for 15 to 20 minutes, or until golden in color. Serve warm or let cool and store in an airtight container.

Per Serving: 165 Cal (42% from Fat, 6% from Protein, 52% from Carb); 3 g Protein; 9 g Tot Fat; 6 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 26 g Carb; 4 g Fiber; 1 g Sugar; 38 mg Calcium; 0 mg Iron; 159 mg Sodium; 11 mg Cholesterol; 17 g sugar alcohol.

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