Diabetic Cooking


Orange pecan whole wheat scones

Preparation time: 18 minutes. Baking time: 15 minutes.


  • 1/2 cup all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 1/2 packed tablespoons plus 1 teaspoon brown sugar
  • 1 teaspoon freshly grated orange peel
  • 2 tablespoons margarine, softened
  • 1/4 cup orange juice
  • 3/4 cup plus 1 1/2 tablespoons reduced-fat buttermilk
  • 1/4 cup chopped pecans
  • Nonstick cooking spray


Preheat the oven to 425°F. In a medium mixing bowl, combine flours, 1 1/2 packed tablespoons brown sugar, and orange peel. Cut in margarine with a fork until the mixture forms a dry crumbly dough. Stir orange juice and 3/4 cup buttermilk together in a small bowl and slowly add to crumbly dough, mixing with a wooden spoon until a sticky dough forms. Fold in chopped pecans. Spray a baking sheet with nonstick cooking spray. With floured hands, divide dough into 9 equal portions. Form each portion of dough into a triangle and place on baking sheet. Mix 1 1/2 tablespoons buttermilk and 1 teaspoon brown sugar in a small mixing bowl. With a pastry brush, brush the tops of the scones with a small amount of the buttermilk mixture. Place in the oven and bake for approximately 15 minutes until the scones are golden and cooked through. Remove and serve immediately.

Yield: 9 scones. Serving size: 1 scone.

Nutrition Facts Per Serving:
Calories: 160, Carbohydrates: 25 g, Protein: 5 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 152 mg, Fiber: 3 g

Exchanges per serving: 1 1/2 starch, 1 fat. Carbohydrate choices: 1 1/2.

This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.