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diabetic cinnamon bun scones


i love cinnamon. when i started my diabetic diet, they told me that cinnamon actually helps the insulin work and promotes health in a diabetic. so, with that in mind, i started using tons of it. i love it, so that wasn't a problem for me. i use it on lots of food, sweets and savories. this recipe is one of my favorites. i usually cut it in half for myself, but if you're preparing them for a party or a family, you'll want to make the whole batch.


# # # # # # # # # # # # # # # # # # # # # # # # # #


  • Carbohydrates: 2608.4
  • Fats: 231.0
  • Dietary Fiber: 24.0
  • Minerals: 166.0
  • Proteins: 112.0
  • Vitamins: 343.0
  • Water: 87.0


  1. Heat oven to 425f spray cookie sheet with cooking spray
  2. In large bowl
  3. Combine flour
  4. Oats
  5. 1 / 4 cup splenda
  6. Mix well
  7. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs
  8. In small bowl
  9. Combine milk
  10. Egg and vanilla
  11. Blend well
  12. Add to dry ingredients all at once
  13. Stir with fork or rubber spatula until dry ingredients are moistened
  14. In small bowl
  15. Combine remaining 2 tablespoons splenda with the pecans and cinnamon
  16. Mix well
  17. Sprinkle evenly over dough in bowl
  18. Gently stir batter to swirl in cinnamon mixture
  19. Drop dough by 1 / 4 cupfuls 2 inches apart on cookie sheet
  20. Bake 11 to 13 minutes or until golden brown
  21. Remove to wire rack
  22. Cool 5 minutes
  23. Glaze: in small bowl
  24. Combine splenda and enough liquid for desired consistency
  25. Mix until smooth
  26. Drizzle over top of warm scones
  27. Serve warm

Step 20

Total Time in Minute 28

Ingredients Count 10

cooking diabetic cinnamon bun scones

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Self-rising flour

Quick oats

Splenda sugar substitute






Ground cinnamon

Orange juice

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