Dried Cherry and Almond Scones

Makes 12 servings.


1 large egg
1 large egg white
⅓ cup canola oil
1 cup SPLENDA® No Calorie Sweetener, Granulated
½ cup buttermilk
½ teaspoon almond extract
⅓ cup nonfat dry milk
1 teaspoon baking powder
½ teaspoon baking soda
2 cups all-purpose flour
1 cup dried cherries, coarsely chopped
2 tablespoons granulated sugar (optional)


1. Preheat oven to 350°F (175°C). Spray a cookie sheet or jellyroll pan with baking spray and set aside.
2. Mix the egg and egg white together in a large mixing bowl. Add canola oil, SPLENDA® Granulated Sweetener, buttermilk, almond extract and nonfat dry milk. Stir well. Add baking powder, baking soda and flour. Mix until just blended. Add dried cherries and stir until blended.
3. Spoon 12 evenly sized mounds of batter onto the prepared baking sheet. Lightly sprinkle with sugar, if using.
4. Bake in a preheated 350°F (175°C) oven for 10 to 15 minutes.

Nutritional Info (per serving):

Calories 210
Calories from Fat 70
Total Fat 7g
Saturated Fat 1g
Cholesterol 20mg
Sodium 130mg
Total Carbs 31g
Dietary Fiber 1g
Sugars 15g
Protein 5g

Exchanges Per Serving: 1 Fat, 1 Starch, ½ Fruit

Additional comments:

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics.

CooksRecipes.com provides many fine recipes for diabetic diets. Since its online debut in 1999, CooksRecipes.com has become one of the more popular and largest cooking and recipe sites on the Internet.

The goal of Destination Diabetes is to be a useful and credible resource for the more than 20 million children and adults who have diabetes in the U.S. and their families. Destination Diabetes provides information on a wide range of diabetes health and wellness topics. Articles are written or reviewed by diabetes advisors who have experience in diabetes education.