Recipe from

Oxmoor House

Nutritional Information

Calories 106
Caloriesfromfat 0.0 %
Fat 3 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 16 g
Fiber 0.4 g
Cholesterol 18 mg
Iron 0.0 mg
Sodium 181 mg
Calcium 0.0 mg


1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons margarine or butter
1/3 cup nonfat buttermilk
3 tablespoons brown sugar
1 teaspoon vanilla extract
1 large egg, lightly beaten


Preheat oven to 400°.

Combine first 3 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal.

Combine buttermilk and remaining 3 ingredients in a medium bowl, stirring well with a wire whisk. Add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface, and knead lightly for 30 seconds. Divide dough in half, and pat each half into a 3/4-inch-thick circle. Cut each circle into 6 wedges. Place wedges on an ungreased baking sheet. Bake at 400° for 15 to 18 minutes or until lightly browned. Serve warm.

Tip: Brown sugar helps make these scones tender as well as sweet. Even with real sugar, each wedge has only 16 grams of carbohydrate.

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006
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