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Tea scones

Tea scones
Main Ingredient: Peach Raisins

Preparation: Breadmaker and Bread Machines

Course: Bakery Quickbreads Scones

Dietary: Diabetic

Yield:

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Tea scones ingredients

  • BASIC TEA SCONES
  • 1 c flour
  • 1 t baking powder
  • 2483527⁄624973141 t Salt
  • 1 T sugar replacement
  • 2483527⁄624973141 c Margarine, cold
  • 1 Eggs
  • 2483527⁄624973141 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
  • 2483527⁄624973141 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
  • 372529⁄-2009260032 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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