Recipes for Diabetes - Orange and Currant Scones

Makes 12 scones

Ingredients

75 mL (1/3 cup) dried currants

60 mL (1/4 cup) hot water

250 mL (1 cup) old-fashioned oats

425 mL (1 3/4 cup) all-purpose flour

plus 30 mL (2 Tbsp) for rolling

75 mL (1/3 cup) sugar, plus 30 mL (2 Tbsp) for the tops of the scones

10 mL (2 tsp) baking powder

2 mL (1/2 tsp) baking soda

1 mL (1/4 tsp) salt

15 mL (1 Tbsp) orange zest (2 oranges)

45 mL (3 Tbsp) unsalted butter or margarine, cut into 2.5 cm (1-inch) pieces

125 mL (1/2 cup) Vanilla Glucerna

1 egg

1 egg white, beaten, for egg wash

Nutrition information will vary with product used.

Directions

Preheat the oven to 180°C (350°F). Lightly mist a baking sheet with non-stick cooking spray. Combine currants and water and let stand 10 minutes, drain, and pat dry.
Place the oats on a baking sheet and toast for 5 minutes. Remove from oven and cool.
Place oats in a food processor and process until coarsely ground. Add flour, sugar, baking powder, baking soda, salt, and orange zest. Process the mixture for 15 seconds to combine ingredients. Add butter and process until the mixture has a coarse texture.
Pour dry mix into large mixing bowl. Add the currants. In another mixing bowl, whisk together the Glucerna and egg. Pour into the dry mixture and stir until moistened.
On a lightly-floured surface, knead the dough 10 to 12 times. Pat or roll the dough into a 20-cm (8-inch) circle. Transfer the circle of dough to the prepared baking sheet. Lightly brush the top with egg white and sprinkle with remaining sugar. Cut into 12 wedges. Bake for 15 to 18 minutes, at a temperature of 200°C (400°F) or until golden brown. Transfer to wire rack and cool slightly. Separate the wedges and serve warm.