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Yield:
8 servings
Ingredients:
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BASIC TEA SCONES ---------------- |
| 1 cup |
Flour, |
| 1 tsp |
Baking powder, |
| 1/4 tsp |
Salt |
| 1 tbl |
Sugar Replacement, |
| 1/4 cup |
Margarine, cold |
| 1 x |
Egg |
| 1/4 cup |
Evaporated milk, freeze the rest |
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Stir one of the following |
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Into the flour mixture for |
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Tea Scones listed below |
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----------------- DRIED APPLE ---------------- |
| 8 x |
Chopped apple halves, |
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----------------- DRIED APRICOT ---------------- |
| 8 x |
Chopped apricot halves, |
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----------------- CRANBERRY ---------------- |
| 1/4 cup |
Cranberry, chopped |
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----------------- DATES ---------------- |
| 8 x |
Chopped dates, |
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----------------- LEMON ---------------- |
| 1 tbl |
Lemon peel, |
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----------------- ORANGE ---------------- |
| 1/2 tbl |
Orange peel, grated |
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----------------- DRIED PEACHES ---------------- |
| 8 x |
Chopped peaches halves, |
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----------------- RAISINS ---------------- |
Instructions:
Instructions: 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
Finsand
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