| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Scottish | Diabetic, Quickbreads, Breads/bm | 16 | Sweet ones |
INGREDIENTS
| 1 | c | Unbleached a-p flour;* *a-p=all-purpose flour |
| 1 | c | Whole-wheat flour; |
| 1 | ts | Baking powder; |
| 1/2 | ts | Salt; |
| 4 | tb | Whipped butter; (not me!! not on your life) |
| 1 | c | Buttermilk; |
| 1/2 | c | Golden raisins; |
INSTRUCTIONS
Preheat oven to 400 degrees. Coat a baking sheet with non-stick cooking spray. In a medium-size bowl, sift dry ingredients together. Add butter, mixing into flour with your fingers. Add buttermilk and knead to a soft dough. Knead in raisins. On a floured board, roll out dough to 1/2" thick. Cut in 16 rounds. Place on a baking sheet and bake 15 to 20 minutes, until golden. Makes 16 scones. Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE; CAL: 97; CHO:7mg; CAR: 3g; SOD: 3g; FAT: 3g;(If I gave the break down of the fat, I would be to pooped to pop) Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and your via Nancy O'Brion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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