1 c Unbleached a-p flour;*
-*a-p=all-purpose flour
1 c Whole-wheat flour;
1 ts Baking powder;
1/2 ts Salt;
4 tb Whipped butter;
-(not me!! not on your life)
1 c Buttermilk;
1/2 c Golden raisins;
Preheat oven to 400 degrees. Coat a baking sheet with
non-stick cooking spray. In a medium-size bowl, sift
dry ingredients together. Add butter, mixing into
flour with your fingers. Add buttermilk and knead to
a soft dough. Knead in raisins. On a floured board,
roll out dough to 1/2" thick. Cut in 16 rounds. Place
on a baking sheet and bake 15 to 20 minutes, until
golden. Makes 16 scones. Food Exchanges per serving:
1 STARCH/BREAD EXCHANGE; CAL: 97; CHO:7mg; CAR: 3g;
SOD: 3g; FAT: 3g;(If I gave the break down of the fat,
I would be to pooped to pop)
Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and your via Nancy O'Brion and her
Meal-Master
