*  Exported from  MasterCook  *
 
                                   Scones
 
 Recipe By     : http://www.diabetes.org/ada/rcptoday.html
 Serving Size  : 1    Preparation Time :0:00
 Categories    : American Diabetes Association    Biscuits & Scones
                 Diabetic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   reduced-fat margarine
    1 1/2  cups          all-purpose flour
      1/2  cup           whole-wheat flour
    1 1/2  teaspoons     baking powder
      1/2  teaspoon      baking soda
    1      packet        sugar substitute
                         salt -- to taste
      3/4  cup           skim milk
      1/4  cup           dark raisins -- or currants
      1/4  teaspoon      orange peel
                         nonstick cooking spray
 
 Preheat oven to 450 degrees.
 
 In food processor with fitted steel blade or a bowl with pastry blender, mix ma
 rgarine and flour until it resembles coarse crumbs.  Stir in baking powder, bak
 ing soda, sugar substitute, and salt to taste.
 
 Stir in milk until dry ingredients are moistened.  Stir in raisins and orange p
 eel.  Gather dough into a ball.  On a lightly floured surface, roll out dough t
 o uniform 1/2-inch thickness.  Cut into rounds using a 2&1/2-inch cookie cutter
 , or using a floured knife, cut the scones into triangles.  Place on cookie she
 et well sprayed with nonstick cooking spray.
 
 Bake 7 to 10 minutes or until lightly browned.
 
 16 servings/Serving size: 1 scone
 
 Exchanges: All breakfast menus this week have 350 calories total and include:
 
 2 Starch servings 1 Fruit serving 1 Skim Milk serving 1 Fat serving
 
 In some menus, one Meat serving has been used in place of either the Skim Milk 
 serving or one of the Starch servings.
 
 Recipe for Sunday, 8/23/98
 
 This year, go back to school with a quick and delicious breakfast from the cook
 book Month of Meals Classic Cooking, one of our newest meal planning publicatio
 ns, featuring 28 days of entire breakfast, lunch and dinner menus with fat, cal
 orie and exchange information automatically figured for you.
 
 Breakfast: 2 Scones with 1 Tbsp reduced-fat margarine 1/2 cup pineapple juice 1
  cup skim milk
 
 MC formatted by Barb at Possum Kingdom using MC Buster & SNT on 8/23/98
 
 
                    - - - - - - - - - - - - - - - - - -