Tea scones

Yield: 8 servings MMM

Ingredients:

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 MMMMM------------------------DRIED 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

Instructions:

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 O'Brion and her Meal-Master