---------- Recipe via Meal-Master (tm) v8.05
       Title: Tea Scones
  Categories: Breads, Breakfast
       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
            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
     1/4 c  Cranberry; chopped
            Food exchange 1 starch/bread
            Cal: 34
       8    Chopped dates
            Food exchange 1 starch/bread
     1/2    Fruit cal:54
       1 tb Lemon peel
            Food exchange:1 starch/bread
            Cal: 34
   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
       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=
   Source: The Complete Diabetic Cookbook by Mary Jane Finsand