Tea Scones

Yield: 8 servings

MMMMMBASIC TEA SCONES---
1 c Flour; 1/4 c Evaporated milk;
1 ts Baking powder; -freeze the rest
1/4 ts Salt Stir one of the following
1 tb Sugar Replacement; Into the flour mixture for
1/4 c Margarine; cold Tea Scones listed below
1 Egg

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

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

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

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

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

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

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

MMMMM--RAISINS-
4 tb Raisins; 1/4 FRUIT CAL: 44
Food Exchange 1 STARCH/BREAD

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 OBrion and her Meal-Master