Tea Scones Recipe
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Ingredients : Tea Scones Recipe
BASIC TEA SCONES
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 tbsp sugar replacement
1/4 cup margarine, cold
1 egg
1/4 cup evaporated milk, freeze the rest
stir one of the following
into the flour mixture for
1 tsp scones listed below
DRIED APPLE
8 chopped apple halves
food exchange 1 starch/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 cup 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 tbsp lemon peel
food exchange:1 starch/bread
cal: 34
ORANGE
1 1/2 tbsp 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 tbsp 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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