---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SCOTTISH SCONES
  Categories: Diabetic, Quickbreads, Breadmaker
       Yield: 16 sweet ones
  
       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
  
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