Tea scones
- Main Ingredient: Peach Raisins
- Preparation: Breadmaker and Bread Machines
- Course: Bakery Quickbreads Scones
- Dietary: Diabetic
- Yield:
Tea scones ingredients
- BASIC TEA SCONES
- 1 c flour
- 1 t baking powder
- 1⁄4 t Salt
- 1 T sugar replacement
- 1⁄4 c Margarine, cold
- 1 Eggs
- 1⁄4 c Evaporated milk
- -freeze the rest
- Stir one of the following
- Into the flour mixture for Tea Scones listed below
- Dried Apple
- 8 Chopped apple halves
- Food Exchange 1 STRACH/BREAD
- ¼ FRUIT CAL: 44
- Dried Apricots
- 8 Chopped apricot halves
- Food Exchange 1 STARCH/BREAD
- 1 ¼ 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
- ½ FRUIT CAL:54
- Lemon
- 1 T Lemon peel
- Food Exchange:1 STARCH/BREAD
- CAL: 34
- Orange
- 1 1⁄2 T Orange peel, grated
- Food Exchange 1 STARCH/BREAD
- CAL: 34
- Dried peaches
- 8 Chopped peaches halves
- Food Exchange 1 FRUIT
- ½ STARCH/BREAD CAl: 44
- Raisins
- 4 T Raisins
- Food Exchange 1 STARCH/BREAD
- ¼ FRUIT CAL: 44
Cooking Tea scones
1. Sifti flour, baking powder, salt and sugar replacement.
2. Cut ini cold margarine as for pie crust.
3. Beat egg and evaporated milk together thoroughly; into flour mixture.
4. Kneadi gently on lightly floured board.
5. Divide the dough in half; roll each half into a circles.
6. Cut the into quarters.
7. Place on lightly greased cookie sheet.
8. Brush tops with milk.
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