Tea Scones

Categories: Diabetic, Fruits, Quickbreads, Breads/bm
Yield: 8 servings

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

Fillings:
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 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; stir into flour mixture. Stir in one of the above fillings.
Knead gently on lightly floured board. Divide the dough in half; roll each
half into a circle. Cut into quarters. Place on lightly greased cookie
sheet. Brush tops with milk. Bake at 450 F 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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