——————————BASIC TEA SCONES—————————— 1 c Flour;
1 ts Baking powder;
1/4 ts Salt
1 tb Sugar 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 listed below ——————————–DRIED APPLE——————————– 8 Chopped apple halves;
Food Exchange 1 STRACH/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 c 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 tb Lemon peel;
Food Exchange:1 STARCH/BREAD CAL: 34 ———————————–ORANGE———————————– 1 1/2 tb 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 tb 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