Tea Scones

---------- Recipe via Meal-Master (tm) v8.05

Title: Tea Scones
Categories: Breads, Breakfast
Yield: 8 servings

-----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 Ba=
sic
Tea Scones: 1 STARCH/BREAD EXCHANGE CAL: 34
Source: The Complete Diabetic Cookbook by Mary Jane Finsand

-----