Tea Scones Recipe

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Tea Scones Recipe

 

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Tea Scones

 

Ingredients


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, freeze the rest
1 stir one of the following
1 into the flour mixture for
1 tea scones listed below

DRIED APPLE

8 chopped apple halves
1 food exchange 1 strach/bread
1 1/4 fruit cal: 44

DRIED APRICOT

8 chopped apricot halves
1 food exchange 1 starch/bread
1 1 1/4 fruit cal: 44

CRANBERRY

1/4 cup cranberry, chopped
1 food exchange 1 starch/bread
1 cal: 34

DATES

8 chopped dates
1 food exchange 1 starch/bread
1 1/2 fruit cal:54

LEMON

1 tbsp lemon peel
1 food exchange:1 starch/bread
1 cal: 34

ORANGE

1 1/2 tbsp orange peel, grated
1 food exchange 1 starch/bread
1 cal: 34

DRIED PEACHES

8 chopped peaches halves
1 food exchange 1 fruit
1 1/2 starch/bread cal: 44

RAISINS

4 tbsp raisins
1 food exchange 1 starch/bread
1 1/4 fruit cal: 44



 

Preparation

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

 

 

Servings: 8

 

 

 

 


 

Tea Scones Recipe brought to you by Recipes 4U