Diabetic Cinnamon Bun Scones - cooking recipe

Ingredients

SCONES
2 cups self-rising flour
1 cup quick oats or 1 cup old fashioned oats
1/4 cup Splenda sugar substitute
2 tablespoons Splenda sugar substitute
8 tablespoons butter, chilled and cut into pieces
3/4 cup milk
1 egg, lightly beaten
1 teaspoon vanilla
1/2 cup pecans, toasted and chopped
2 teaspoons ground cinnamon
GLAZE
3 -4 teaspoons orange juice or 3 -4 teaspoons milk
3/4 cup Splenda sugar substitute

Preparation

Heat oven to 425\u00b0F Spray cookie sheet with cooking spray.
In large bowl, combine flour, oats, 1/4 cup Splenda; mix well.
Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In small bowl, combine remaining 2 tablespoons Splenda with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.)
Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.
GLAZE: In small bowl, combine Splenda and enough liquid for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.