| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread maili, Breads, Quick/muffi |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
tb |
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 |
tb |
Lemon peel |
| 1 1/2 |
tb |
Orange peel; grated |
| 8 |
|
Halves peaches; chopped |
| 4 |
tb |
Raisins |
INSTRUCTIONS
BASIC TEA SCONES
DRIED APPLE
DRIED APRICOT
CRANBERRY
DATES
LEMON
ORANGE
DRIED PEACHES
RAISINS
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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