Diabetic Cinnamon Bun Scones

• 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

1. Heat oven to 425u0b0F Spray cookie sheet with cooking spray.
2. In large bowl, combine flour, oats, 1/4 cup Splenda; mix well.
3. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
4. 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.)
5. Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
6. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.
7. GLAZE: In small bowl, combine Splenda and enough liquid for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.

scones, flour, oats, splenda sugar substitute, splenda sugar substitute, butter, milk, egg, vanilla, pecans, ground cinnamon, splenda sugar substitute

Taken from www.food.com/recipe/diabetic-cinnamon-bun-scones-191047 (may not work)