Recipe - Tea Scones

BASIC TEA SCONES
1 cup Flour
1 teaspoon Baking powder
One fourth teaspoon Salt
1 tablespoon Equal¨ sweetener; or other
replacement
One fourth cup Margarine; cold
1 Egg
One fourth cup Evaporated milk; (freeze
the rest)
Stir one of the following
Into the flour mixture for
Tea Scones:

DRIED APPLE
8 Halves apples; chopped

DRIED APRICOT
4 Halves apricots; chopped

CRANBERRY
One fourth cup Cranberries; chopped

DATES
8 Dates; chopped

LEMON
1 tablespoon Lemon peel

ORANGE
1 One half tablespoon Orange peel; grated

DRIED PEACHES
8 Halves peaches; chopped

RAISINS
4 tablespoon 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 MealMaster

From: Bobbi z@fybits.com
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : The Complete Diabetic Ckbk,Mary Jane Finsand Brought