Drop Scones
Drop scones, also called Scotch pancakes, are easy to make and perfect for breakfast on the weekend, or even as a simple dessert. Served with creamy low-fat vanilla yogurt and sweet, succulent berries, they are quite irresistible.
1 cup (250 mL) self-rising flour
2 tsp (10 mL) sugar
1 egg, beaten
1 tbsp (15 mL) light margarine, melted
1/2 cup (125 mL) 1% milk
Cooking spray
Garnish:
1 cup (250 mL) blueberries
1 cup (250 mL) raspberries
1 cup (250 mL) fat-free
vanilla yogurt
• Homemade drop scones contain less fat and sugar than store-bought scones, and serving them with low-fat yogourt instead of butter keeps the total fat content low.
• The scones are served with a crushed berry sauce, eliminating the need for pancake syrup, which is higher in sugar and calories.
Combine the flour and sugar in a medium bowl. Make a well in the centre of the dry ingredients and add the egg, melted margarine and a little of the milk. Gradually stir the flour into the liquids and add the remaining milk a little at a time, to make a fairly thick, smooth batter.
Coat a large non-stick skillet with cooking spray and heat over medium-high heat. For each scone, drop a heaping tablespoon of batter onto the hot surface. When bubbles form on the surface of the scones, use a spatula to turn them and then cook until the underside is golden brown, about 1 minute.
Remove the scones from the skillet and keep warm under a clean cloth. Cook the rest of the batter in the same way.
Place the blueberries and raspberries in a bowl and lightly crush the fruit, leaving some berries whole. Serve the scones warm with the berries and vanilla yogurt.
Serves 6 (makes about 24); preparation time 10 minutes; cooking time 15-20 minutes
More serving ideas:
• Instead of serving the drop scones with the crushed fruit, top each one with a dab of yogurt and a little jam.
• Apple drop scones: Stir 1 cored and finely diced sweet apple into the batter with a pinch of ground cloves. Serve the scones dusted with a little sifted icing sugar.
• Parmesan and herb drop scones: Instead of sugar add 1 tbsp (15 mL) snipped fresh chives, 1 tbsp (15 mL) chopped fresh oregano, and 2 tbsp (25 mL) freshly grated Parmesan cheese to the flour. Serve the drop scones topped with low-fat plain yogourt or cottage cheese and halved cherry tomatoes.
Each serving (4 scones) provides calories 152, calories from fat 18, fat 2 g, saturated fat 1 g, cholesterol 37 mg,
carbohydrate 27 g, fibre 3 g, sugars 8 g, protein 5 g.
Choices per serving: Carbohydrate 1 1/2, Fat 1/2
Excerpted from Eat to Beat Diabetes, available now in the Best Health Store
Dean, what type of diabetic are you? One or two?
WTH? This reciped is crap especially for a diabetic. Less flour/past/wheat. more veggies and fruit.
YOU DO NOT NEED TO EAT lots of flour or grain products. That is propagandy from crooked polititions supporting donation giving farmers.
I have not had any wheat/grains for 31 months. My diabetes is GONE and I have lost weight, cholesterol is normaL, bp IS NORMAL. Eating any amount or that crap cranks up my glucose levels and I need to take insulin. STOP BEING SHEEP PEOPLE.