This is a great recipe I found on Diabetic Living.  Taste great and if you keep these in a Tupperware bowl with a tight lid, they will stay soft.  We also put a slice of white bread in the bowl, my friend SWEARS that if you do this it will keep baked goods soft for days after you bake them.

INGREDIENTS

1 1/4 cups flour

3/4 cup oat bran

3 tablespoons sugar*

2 teaspoons baking powder

1/4 teaspoon ground nutmeg

1/4 cup butter

1  6- ounce carton lemon, orange or peach low fat yogurt with sweetener

1/4 cup refrigerated or frozen egg product, thawed , or 1 egg

1. Preheat oven to 400F.  Lightly coat a baking sheet with nonstick cooking spray, set aside
2. In a large bowl, stir together flour, oat bran, sugar, baking powder, baking soda, nutmeg & 1/8 teaspoon salt.  Using a pastry blender, cut in butter until crumbly.  In a small bowl, combine yogurt and egg’ add all at once to flour mixture.  Stir just until moistened.
3. Turn out dough onto a lightly floured surface.  Knead by folding and gently pressing for 10 strokes.  Lightly pat into a 6 inch circle.  Cut dough into eight wedges.  Carefully separate wedges; place about 2 inches apart on the prepared baking sheet.
4. Bake about 12 minutes or until scones are golden.  Cool on the baking sheet on a wire rack 5 minutes.  Remove scones from baking sheet.  Serve warm.

* SUGAR SUBSTITUE:  Choose Splenda granular, Equal Spoonful or packets, or Sweet ‘N Low bulk or in packets. Follow package directions to use product amount equivalent to 3 tablespoons sugar.

Per Scone: 173 cal,  7 g total fat ( 3 g sat fat) 16 mg chol, 206 mg sodium, 26 g carb, 2 g fiber, 5 g pro.  EXCHANGES: 1 carb, 1 starch, 2 Carb choices

Per Scone with Substitute: same as above, except 156 cal, 22 g carb, EXCHANGES: 0,5 Carb choices 1.5

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