Tea Scones

--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 listed below

DRIED APPLE

8 Chopped apple halves;

Food Exchange 1 STRACH/BREAD 1/4 FRUIT CAL: 44

---DRIED APRICOT

--- 8 Chopped apricot halves;

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

-CRANBERRY

- 1/4 c Cranberry; chopped

Food Exchange 1 STARCH/BREAD CAL: 34

---DATES

--- 8 Chopped dates;

Food Exchange 1 STARCH/BREAD 1/2 FRUIT CAL:54

---LEMON

--- 1 tb Lemon peel;

Food Exchange:1 STARCH/BREAD CAL: 34

---ORANGE

--- 1 1/2 tb Orange peel; grated

Food Exchange 1 STARCH/BREAD CAL: 34

---DRIED PEACHES

--- 8 Chopped peaches halves;

Food Exchange 1 FRUIT 1/2 STARCH/BREAD CAl: 44

--RAISINS

-- 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 : 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