Step 3: Cut in the Butter
Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, gently work the butter into the flour until the mixture resembles coarse crumbs. Small butter pockets are key to flaky scones.
Step 4: Fold in the Cranberries
Gently stir in the dried cranberries, making sure they are evenly dispersed throughout the dough.
Step 5: Whisk the Wet Ingredients
In a separate bowl, whisk together the egg, Greek yogurt, sweetener, vanilla extract, and fresh orange juice until smooth and well combined.
Step 6: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry mixture. Using a spatula or wooden spoon, stir gently until just combined. Avoid overmixing—this keeps the scones tender instead of dense.
Step 7: Shape the Dough
Transfer the dough onto a lightly floured surface. Pat it into a round disc about 1 inch thick. Cut into 8 equal wedges using a sharp knife.
Step 8: Bake to Perfection
Place the scones onto the prepared baking sheet, spacing them slightly apart. Bake for 15–18 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
Step 9: Cool and Serve
Allow the scones to cool for about 10 minutes before serving. This helps them set and enhances their texture.
Optional Diabetic-Friendly Glaze
For a touch of elegance, mix:
- 2 tablespoons powdered erythritol
- 1–2 teaspoons fresh orange juice
Drizzle lightly over cooled scones for extra citrus flavor without added sugar.
Serving & Storage Tips
- Serve warm with sugar-free marmalade or nut butter
- Store in an airtight container for up to 3 days
- Freeze baked scones for up to 2 months and reheat gently
Final Thoughts
These Diabetic-Friendly Cranberry Orange Scones strike the perfect balance between nourishment and indulgence. With bright citrus notes, bursts of tart cranberry, and a soft, bakery-style crumb, they prove that smart ingredient choices can still deliver big flavor.
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