3 pt. Irish Scones
Source of Recipe
"Healthy Exchanges Food Newsletter, March 1998, page 9"
List of Ingredients
2/3 cup Carnation nonfat dry milk powder
1 cup water
1 tablespoon lemon juice
1 cup all-purpose flour plus
2 tablespoon all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons Sugar Twin or Sprinkle Sweet
1/2 cup raisins
1 egg or equivalent in egg substitute Recipe
Preheat oven to 400 degrees F. Spray 12-hole muffin pan with butter flavored cooking spray or line with paper liners. In a small bowl, combine dry milk powder, water & lemon juice. In a large bowl, combine flour, baking powder, salt, Sugar Twin, and raisins. Add egg to milk mixture. Mix well to combine. Gently stir milk mixture into flour mixture. Evenly spoon into prepared muffin wells. Bake for 10 to 15 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins from pan and continue cooling on wire rack.
Serves 6 (2 scones each).
According to the newsletter:
Per serving: 161 Cal, 1g Fat, 6g Pro, 32g Carb, 305mg Sod, 196mg Calc, 1g Fib
Healthy Exchanges: 1 Bread, 2/3 Fruit, 1/3 Skim Milk, 11 Opt. Cal.
Diabetic Exchanges:1 Starch, 1 Fruit
Weight Watcher Points: 3
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