Tea scones
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour; |
| 1 | teaspoon | Baking powder; |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Sugar Replacement; |
| ¼ | cup | Margarine; cold |
| 1 | Egg | |
| 8 | Chopped apple halves; | |
| Food Exchange 1 STRACH/BREAD | ||
| 8 | Chopped apricot halves; | |
| Food Exchange 1 STARCH/BREAD | ||
| ¼ | cup | Cranberry; chopped |
| Food Exchange 1 STARCH/BREAD | ||
| 8 | Chopped dates; | |
| Food Exchange 1 STARCH/BREAD | ||
| 1 | tablespoon | Lemon peel; |
| Food Exchange:1 STARCH/BREAD | ||
| 1½ | tablespoon | Orange peel; grated |
| Food Exchange 1 STARCH/BREAD | ||
| 8 | Chopped peaches halves; | |
| Food Exchange 1 FRUIT | ||
| 4 | tablespoons | Raisins; |
| Food Exchange 1 STARCH/BREAD | ||
| ¼ | cup | Evaporated milk; freeze the rest |
| Stir one of the following | ||
| Into the flour mixture for | ||
| Tea Scones listed below | ||
| 1/4 FRUIT CAL: 44 | ||
| 1 1/4 FRUIT CAL: 44 | ||
| CAL: 34 | ||
| 1/2 FRUIT CAL:54 | ||
| CAL: 34 | ||
| CAL: 34 | ||
| 1/2 STARCH/BREAD CAl: 44 | ||
| 1/4 FRUIT CAL: 44 | ||
Directions
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