MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Tea Scones
  Categories: Diabetic, Fruits, Quickbreads, Breads/bm
       Yield: 8 servings
 MMMMM----------------------BASIC TEA SCONES---------------------------
       1 c  Flour;                            1/4 c  Evaporated milk;
       1 ts Baking powder;                           -freeze the rest
     1/4 ts Salt                                     Stir one of the following
       1 tb Sugar Replacement;                       Into the flour mixture for
     1/4 c  Margarine; cold                          Tea Scones listed below
       1    Egg                           
 MMMMM------------------------DRIED APPLE-----------------------------
       8    Chopped apple halves;                    1/4 FRUIT CAL: 44
            Food Exchange 1 STRACH/BREAD  
 MMMMM-----------------------DRIED APRICOT----------------------------
       8    Chopped apricot halves;                  1 1/4 FRUIT CAL: 44
            Food Exchange 1 STARCH/BREAD  
     1/4 c  Cranberry; chopped                       CAL: 34
            Food Exchange 1 STARCH/BREAD  
       8    Chopped dates;                           1/2 FRUIT CAL:54
            Food Exchange 1 STARCH/BREAD  
       1 tb Lemon peel;                              CAL: 34
            Food Exchange:1 STARCH/BREAD  
   1 1/2 tb Orange peel; grated                      CAL: 34
            Food Exchange 1 STARCH/BREAD  
 MMMMM-----------------------DRIED PEACHES----------------------------
       8    Chopped peaches halves;                  1/2 STARCH/BREAD CAl: 44
            Food Exchange 1 FRUIT         
       4 tb Raisins;                                 1/4 FRUIT   CAL: 44
            Food Exchange 1 STARCH/BREAD   
   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 Basic Tea Scones: 1 STARCH/BREAD EXCHANGE
   CAL: 34
   Source: The Complete Diabetic Cookbook by Mary Jane Finsand
   Brought to you and yours via Nancy O'Brion and her Meal-Master