Diabetic Cinnamon Bun Scones

Total Time: 28 mins Preparation Time: 15 mins Cook Time: 13 mins

Ingredients

• 2 cups self-rising flour
• 1 cup quick oats or 1 cup old fashioned oats
• 1/4 cup splenda sugar substitute
• 2 tablespoons splenda sugar substitute
• 8 tablespoons butter, chilled and cut into pieces
• 3/4 cup milk
• 1 egg, lightly beaten
• 1 teaspoon vanilla
• 1/2 cup pecans, toasted and chopped
• 2 teaspoons ground cinnamon
• 3 -4 teaspoons orange juice or 3 -4 teaspoons milk
• 3/4 cup splenda sugar substitute

Recipe

• 1 heat oven to 425°f spray cookie sheet with cooking spray.
• 2 in large bowl, combine flour, oats, 1/4 cup splenda; mix well.
• 3 cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
• 4 in small bowl, combine milk, egg and vanilla; blend well. add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. in small bowl, combine remaining 2 tablespoons splenda with the pecans and cinnamon; mix well. sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (do not blend completely.)
• 5 drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
• 6 bake 11 to 13 minutes or until golden brown. remove to wire rack; cool 5 minutes.
• 7 glaze: in small bowl, combine splenda and enough liquid for desired consistency; mix until smooth. drizzle over top of warm scones. serve warm.