Tea Scones
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bread maili, Breads, Quick/muffi | 8 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 1 | t | Baking powder |
| 1/4 | t | Salt |
| 1 | T | Equal¨ sweetener, or other |
| 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: | ||
| 8 | Halves apples, chopped | |
| 4 | Halves apricots, chopped | |
| 1/4 | c | Cranberries, chopped |
| 8 | Dates, chopped | |
| 1 | T | Lemon peel |
| 1 1/2 | T | Orange peel, grated |
| 8 | Halves peaches, chopped | |
| 4 | T | Raisins |
INSTRUCTIONS
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 >From: Bobbi z@fybits.com From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : The Complete Diabetic Ckbk,Mary Jane Finsand Brought
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Nutrition (calculated from recipe ingredients)
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Calories: 281
Calories From Fat: 41
Total Fat: 4.8g
Cholesterol: 23.3mg
Sodium: 146.8mg
Potassium: 561.5mg
Carbohydrates: 58.7g
Fiber: 6.9g
Sugar: 24.6g
Protein: 4.5g