------------------------------BASIC TEA SCONES------------------------------
1 c Flour;
1 ts Baking powder;
1/4 ts Salt
1 tb Sugar Replacement;
1/4 c Margarine; cold
1 Egg
1/4 c Evaporated milk;
-freeze the rest
Stir one of the following
Into the flour mixture for
Tea Scones listed below
--------------------------------DRIED APPLE--------------------------------
8 Chopped apple halves;
Food Exchange 1 STRACH/BREAD
1/4 FRUIT CAL: 44
-------------------------------DRIED APRICOT-------------------------------
8 Chopped apricot halves;
Food Exchange 1 STARCH/BREAD
1 1/4 FRUIT CAL: 44
---------------------------------CRANBERRY---------------------------------
1/4 c Cranberry; chopped
Food Exchange 1 STARCH/BREAD
CAL: 34
-----------------------------------DATES-----------------------------------
8 Chopped dates;
Food Exchange 1 STARCH/BREAD
1/2 FRUIT CAL:54
-----------------------------------LEMON-----------------------------------
1 tb Lemon peel;
Food Exchange:1 STARCH/BREAD
CAL: 34
-----------------------------------ORANGE-----------------------------------
1 1/2 tb Orange peel; grated
Food Exchange 1 STARCH/BREAD
CAL: 34
-------------------------------DRIED PEACHES-------------------------------
8 Chopped peaches halves;
Food Exchange 1 FRUIT
1/2 STARCH/BREAD CAl: 44
----------------------------------RAISINS----------------------------------
4 tb Raisins;
Food Exchange 1 STARCH/BREAD
1/4 FRUIT CAL: 44
Sift flour, baking powder, salt and sugar replacement. Cut in cold
margarine as for pie crust. Beat egg and evaporated milk together
thoroughly; into flour mixture. Knead gently on lightly floured
board. Divide the dough in half; roll each half into a circles. Cut
the into quarters. Place on lightly greased cookie sheet. Brush
tops with milk. Bake at 450f for 15 minutes or until done
Food Exchange per serving of Basic Tea Scones: 1 STARCH/BREAD EXCHANGE
CAL: 34
Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'Brion and her Meal-Master
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