Yield: 16 sweet ones
Measure | Ingredient |
---|---|
1 cup | Unbleached a-p flour;* *a-p=all-purpose flour |
1 cup | Whole-wheat flour; |
1 teaspoon | Baking powder; |
½ teaspoon | Salt; |
4 tablespoons | Whipped butter; (not me!! not on your life) |
1 cup | Buttermilk; |
½ cup | Golden raisins; |
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 ½" 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