My Diabetic Country Cherry Scones

1. 1

   Position the rack in the center of oven and pre-heat to 400f.

2. 2

   Spray a baking sheet lightly with pam.

3. 3

   Squeeze excess moisture from the dried cherries that you have plumped and chop into large pieces, set aside.

4. 4

   Place flour, brown sugar (breaking up any lumps), Splenda, baking powder, salt and soda in a large bowl and easily wisk together.

5. 5

   Add the margarine to the dry mix and cut it in until the mix is like very coarse meal (some bigger chunks are fine).

6. 6

   Stir in the cherries.

7. 7

   In another bowl add the applesauce, egg white, milk and stir together.

8. 8

   Add the liquids to the dry ingredients and use a rubber spatula to combine until a soft dough is formed.

9. 9

   With floured hands knead the dough on a board or stone gently 5-6 times (it should not be sticky).

10. 10

    Roll or pat the dough into a circle 3/4 inch thick.

11. 11

    Cut into 8-10 wedges and place them on the sprayed sheet/.

12. 12

    IF USING: brush the tops with egg white and sprinkle each with 1/4 tsp of sugar.

13. 13

    Bake 16 - 20 mins or until lightly browned.

14. 14

    NOTE: If using the egg wash you may need to losen them with a metal spatula after a few mins cooling before removing to rack. These are wonderful served warm.

No additional tips available.