Scottish Scones
Yield: 16 sweet ones
1 c Unbleached a-p flour;* 4 tb Whipped butter;
-*a-p=all-purpose flour -(not me!! not on your life)
1 c Whole-wheat flour; 1 c Buttermilk;
1 ts Baking powder; 1/2 c Golden raisins;
1/2 ts Salt;
Preheat oven to 400 degrees. Coat a baking sheet with non-stick
cooking spray. In a medium-size bowl, sift dry ingredients together.
Add butter, mixing into flour with your fingers. Add buttermilk and
knead to a soft dough. Knead in raisins. On a floured board, roll
out dough to 1/2 thick. Cut in 16 rounds. Place on a baking sheet
and bake 15 to 20 minutes, until golden. Makes 16 scones.
Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE; CAL: 97; CHO:7mg;
CAR: 3g; SOD: 3g; FAT: 3g;(If I gave the break down of the fat, I
would be to pooped to pop)
Source: Light + Easy Diabetes Cuisine by Betty Marks
Brought to you and your via Nancy OBrion and her Meal-Master
441 c Unbleached a-p flour;* 4 tb Whipped butter;
-*a-p=all-purpose flour -(not me!! not on your life)
1 c Whole-wheat flour; 1 c Buttermilk;
1 ts Baking powder; 1/2 c Golden raisins;
1/2 ts Salt;
Preheat oven to 400 degrees. Coat a baking sheet with non-stick
cooking spray. In a medium-size bowl, sift dry ingredients together.
Add butter, mixing into flour with your fingers. Add buttermilk and
knead to a soft dough. Knead in raisins. On a floured board, roll
out dough to 1/2 thick. Cut in 16 rounds. Place on a baking sheet
and bake 15 to 20 minutes, until golden. Makes 16 scones.
Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE; CAL: 97; CHO:7mg;
CAR: 3g; SOD: 3g; FAT: 3g;(If I gave the break down of the fat, I
would be to pooped to pop)
Source: Light + Easy Diabetes Cuisine by Betty Marks
Brought to you and your via Nancy OBrion and her Meal-Master
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