---------- Recipe via Meal-Master (tm) v8.02

     Title: Tea Scones
Categories: Diabetic, Fruits, Quickbreads, Breads/bm
     Yield: 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

--------------------------------DRIED APPLE--------------------------------
     8    Apple halves; chopped
          Food Exchange: 1 Starch/bread, 1/4 Fruit, Cal: 44

-------------------------------DRIED APRICOT-------------------------------
     8    Apricot halves; chopped
          Food Exchange: 1 Starch/bread, 1-1/4 Fruit, Cal: 44

---------------------------------CRANBERRY---------------------------------
   1/4 c  Cranberries; chopped
          Food Exchange: 1 Starch/bread, Cal: 34

-----------------------------------DATES-----------------------------------
     8    Dates; chopped
          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    Peache halves; chopped
          Food Exchange: 1/2 Starch/bread, 1 Fruit, 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.

 Choose one of the variations and stir those ingredients into the
 flour mixture.

 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
 450 F for 15 minutes or until done

 Per serving: 1 Starch/bread, Cal: 34

 Recipe by The Complete Diabetic Cookbook by Mary Jane Finsand

 Brought to you and yours via Nancy O'Brion and her Meal-Master

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