Tea scones
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Tea scones
  Tea    Scones    Diabetic  
Last updated 6/12/2012 12:55:12 AM. Recipe ID 17097. Report a problem with this recipe.
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      Title: Tea scones
 Categories: Diabetic, Fruits, Quickbreads, Breads/bm
      Yield: 8 Servings
MMMMM----------------------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

MMMMM------------------------DRIED APPLE-----------------------------
      8    Chopped apple halves;
           Food Exchange 1 STRACH/BREAD
           1/4 FRUIT CAL: 44

MMMMM-----------------------DRIED APRICOT----------------------------
      8    Chopped apricot halves;
           Food Exchange 1 STARCH/BREAD
           1 1/4 FRUIT CAL: 44

    1/4 c  Cranberry; chopped
           Food Exchange 1 STARCH/BREAD
           CAL: 34

      8    Chopped dates;
           Food Exchange 1 STARCH/BREAD
           1/2 FRUIT CAL:54

      1 tb Lemon peel;
           Food Exchange:1 STARCH/BREAD
           CAL: 34

  1 1/2 tb Orange peel; grated
           Food Exchange 1 STARCH/BREAD
           CAL: 34

MMMMM-----------------------DRIED PEACHES----------------------------
      8    Chopped peaches halves;
           Food Exchange 1 FRUIT
           1/2 STARCH/BREAD CAl: 44

      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 Basic Tea Scones: 1 STARCH/BREAD EXCHANGE
  CAL: 34

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Recipe ID 17097 (Apr 03, 2005)

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