Recipe of Tea Scones - Food Recipes

-- Extracted from Meal-Master (tm) v8.05 --

Title: Tea Scones
Categories : Breads, Breakfast
Serving size: 8 servings -----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 Tea scones 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 Ba= sic Tea Scones: 1 STARCH/BREAD EXCHANGE CAL: 34 Source: The Complete /side-dishes/c Cookbook by Mary Jane Finsand -----