Buttermilk scones
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Buttermilk scones
  Scones    Breakfast    Diabetic  
Last updated 6/12/2012 12:54:27 AM. Recipe ID 16349. Report a problem with this recipe.
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      Title: Buttermilk scones
 Categories: Breads, Breakfast, Diabetic
      Yield: 12 Servings
 
  1 1/2 c  All-purpose flour
  1 1/2 c  Old-fashioned oats OR
  1 1/4 c  Quick oats
      3 tb Sugar
      1 tb Baking powder
      1 ts Cream of tartar
    1/2 ts Salt
    1/3 c  Unsalted safflower margarine
           -melted
    2/3 c  Low-fat buttermilk
      1    Egg
    1/2 c  Raisins or currants
           Nonstick vegetable spray
 
     Preheat oven to 425 degrees F.
     Combine flour, oats, sugar, baking powder, cream of tartar, and
  salt. Add margarine, buttermilk, and egg. Mix just until the dry
  ingredients are moistened. Stir in the raisins.
     With your hands, shape the dough to form a ball. Pat out on a
  lightly floured surface to form an 8-inch circle. Cut into 12 wedges.
  Bake on a cookie sheet coated with nonstick vegetable spray for 12 to
  15 minutes or until light brown.  Serve warm.  Makes 12 scones.
  
     Nutritional information per scone:  calories - 179, protein - 4
  gm., fat ~ 7 gm., carbohydrates - 26 gm., cholesterol, 24 mg., fiber
  ~ 1.5 gm., sodium - 202 mg., potassium - 137 mg. Diabetic Exchanges:
  Starch/Bread - 1 1/2, Fat - 1.
  
     FROM:  The UCSD Healthy Diet for Diabetes  




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Recipe ID 16349 (Apr 03, 2005)

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