| 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
A Message from our Provider:
“You can fool yourself. You can never fool God”