SPLENDA PACKETS TO SUGAR RATIO RECIPES

Steps:

• Preheat oven to 350F.  Line two cookie sheets with non-stick silicone baking mats (I highly recommend for best results) or lightly spray cookie sheets with cooking spray.
• In a large bowl, combine the flour, baking soda and salt and stir to blend.
• In another bowl, whisk the sugars, butter, egg white, applesauce and vanilla together until light and fluffy.
• Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
• Fold in chocolate chips. Drop by level spoonfuls about 1 inch apart onto baking sheets.
• Bake 8 - 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.

Steps:

• Preheat oven to 375°F.
• Combine the first five ingredients in a medium bowl, stirring with a whisk.
• Spray a baking sheet with cooking spray.
• Combine the flours, baking powder, cinnamon nutmeg, and salt in another large bowl, stirring with a whisk.
• Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.
• Fold in diced minced apples.
• Add buttermilk mixture, stirring just until moist.
• Place dough onto a floured surface and knead lightly four times with floured hands.
• Form dough into an 9-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 12 wedges all the way through.
• Bake until golden, about 18-20 minutes, depending on your oven.
• Place on a cooling rack about 10 minutes.
• Meanwhile, to make the glaze: Mix powdered sugar, cinnamon and nutmeg with 2 tbsp of milk, adding 1/2 tbsp more (1 tsp at a time) if necessary to get the consistency to the right thickness. Stir until completely smooth.
• Place scones on parchment or wax paper and drizzle the glaze over the scones using a spoon - or- place the glaze in a shallow bowl and dip the top of the scones into the glaze, then let it sit on the waxed paper to harden. Makes 12 scones.