Tea Scones from Healthy Diabetic Recipes

Tea Scones Recipe

Recipe Ingredients:

MMMMMBASIC 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
Stir one of the following
Into the flour mixture for
Tea Scones listed below

MMMMMDRIED APPLE

8 Chopped apple halves
Food Exchange 1 STRACH/BREAD
1/4 FRUIT CAL: 44

MMMMMDRIED APRICOT

8 Chopped apricot halves
Food Exchange 1 STARCH/BREAD
1 1/4 FRUIT CAL: 44

MMMMMCRANBERRY

1/4 cup Cranberry, chopped
Food Exchange 1 STARCH/BREAD
CAL: 34

MMMMMDATES

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

MMMMMLEMON

1 tbsp Lemon peel
Food Exchange:1 STARCH/BREAD
CAL: 34

MMMMMORANGE

1 1/2 tbsp Orange peel, grated
Food Exchange 1 STARCH/BREAD
CAL: 34

MMMMMDRIED PEACHES

8 Chopped peaches halves
Food Exchange 1 FRUIT
1/2 STARCH/BREAD CAl: 44

MMMMMRAISINS

4 tbsp Raisins
Food Exchange 1 STARCH/BREAD
1/4 FRUIT CAL: 44

Recipe Instructions:

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

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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