Holiday Baking Tips for Diabetics

I don't know about you but I love to bake during the holiday season and enjoy eating a ton of sweet snacks, cookies, and other desserts. Every year, I bake scones for Thanksgiving Day to serve with coffee to my family that decide to just hang out after the dinner festivities are finished. Last year we found out my dad is diabetic and was upset that he would have to pass on my scones during Thanksgiving. This gave me inspiration to find a way to make some diabetic friendly scones. I hope you enjoy these two recipes as much as my dad does!

Simple Scones

Makes about 16 round scones

Ingredients

• 1 cup white wheat flour (available at health food stores and specialty grocers like Trader Joes/ Whole Foods)
• 1 cup whole-wheat flour
• 1 tsp baking powder
• 1/2 tsp salt
• 4 tbsp whipped butter
• 1 cup buttermilk
• 1/2 cup golden raisins

Directions:

1. Preheat oven to 400 degrees F.
2. Spray the baking sheet with non-stick cooking spray or you can spread some olive oil with a brush to coat the tray.
3. Using a large mixing bowl, sift all of the dry ingredients together. Then add the butter and mix it into the flour with your fingers. Add buttermilk and knead into a soft dough. Add the raisins and knead.
4. On a floured board, roll out the dough until 1/2" thick.
5. Cut dough into 16 rounds. Place on a baking sheet and bake for 15 to 20 minutes, or until golden in color.
6. Serve warm or let cool and store in an airtight container.

Rosemary Parmesan Scones

Makes about 16 round scones

2 cups plus 1 tablespoon white wheat flour (available at health food stores and specialty grocers like Trader Joes/ Whole Foods)

• 1/4 cup grated Parmesan
• 2 tablespoons chopped fresh rosemary (you can use 2 teaspoons of dried rosemary if you don't have fresh)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon freshly ground pepper (you can add more if you like a stronger pepper taste)
• 2/3 cup low-fat (1 percent) buttermilk
• 3 tablespoons extra virgin olive oil
• 1 tablespoon beaten egg, or 1 tablespoon egg substitutes

Directions

1. Preheat oven to 450 degrees F.
2. Generously coat a cookie sheet with non-stick cooking spray or spread some olive oil with a brush to coat the tray.
3. Using a large missing bowel, sift all the dry ingredients, add the cheese and pepper.
4. Add the buttermilk and oil; mix only until the dry ingredients are moistened.
5. On a floured board, roll out the dough until 1/2" thick.
6. Cut dough into 16 rounds. Place on a baking sheet and bake for 15 to 20 minutes, or until golden in color.