It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Orange Glazed Cranberry Scones

Source: dLife

Delicious cranberry scones drizzled with a light orange glaze.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	170.9

Total Carbs	30.5 g

Dietary Fiber	1.1 g

Sugars	16.1 g

Total Fat	4.7 g

Saturated Fat	2.5 g

Unsaturated Fat	0.2 g

Potassium	132.8 mg

Protein	2.4 g

Sodium	112.5 mg

Dietary Exchanges 4.7 Fat, 0.3 Fruits, 0.1 Meat, 0.0 Milk, 0.6 Other Carbs, 0.9 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

2.0
2 cup Cereal, Basic 4 1.0
1 cup white all purpose flour 0.25
0 1/4 cup packed brown sugar 2.0
2 tsp low sodium baking powder 1.0
1 tsp grated orange peel 0.25
0 1/4 tsp salt 0.25
0 1/4 cup Butter, unsalted 0.5
0 1/2 cup Cranberries, dried 1.0
1 each eggs 0.25
0 1/4 each Yogurt, orange creme, nonfat, with low calorie sweetener

Orange Glaze 0.5
0 1/2 cup powdered sugar 0.25
0 1/4 tsp grated orange peel 2.0
2 tsp orange juice

Directions

Heat oven to 400 degrees F. Place cereal in plastic bag or between sheets of waxed paper; slightly crush with rolling pin; set aside.
In a medium bowl, mix flour, brown sugar, baking powder, orange peel, and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in cereal, cranberries, egg, and yogurt until soft dough forms.
Place dough on lightly floured surface. Gently roll in flour to coat; shape into ball. With floured hands, pat dough into 8-inch circle. Cut circle into 12 wedges with sharp knife dipped in flour. Place wedges about 1-inch apart on ungreased cookie sheet.
Bake 7 to 9 minutes or until light brown on edges. Remove from cookie sheet to wire rack. (Place rack on waxed paper to catch glaze drips). Cool 5 minutes, drizzle with Orange Glaze. After glaze is set, store tightly covered.

Orange Glaze