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FRUIT SCONES




Source of Recipe


ma
FRUIT SCONES

Yield: Makes 18 scones
Source: "Great Healthy Food: Diabetes" by Azmina Govindji
Info: http://diabeticgourmet.com/book_archive/details/7.shtml

INGREDIENTS

- 1 cup all-purpose white flour
- 1 cup wholewheat flour
- 2-1/4 teaspoon baking powder
- Pinch of salt
- 1/4 cup soft margarine (at room temperature)
- 2 tablespoons granulated sugar
- 1/3 cup raisins
- 2/3 cup skim milk (keep 2 teaspoons aside for
brushing the tops of the scones before baking)

DIRECTIONS

Preheat the oven to 425 degrees F. Sift the flours
into a bowl with the baking powder and salt, tipping
any leftover bran into the sifted mixture.

Lightly rub in the margarine with your fingertips until
the mixture has the consistency of fine bread crumbs.

Mix in the sugar and raisins (the same quantities of
dried mixed peel can be used instead) and add the milk a
little at a time, mixing well until a soft dough is formed.

Turn out onto a lightly floured board and roll out to a
thickness of 3/4 inch. Using a 1-1/2-inch pastry cutter,
cut out the scones, re-rolling the leftover dough as
necessary until you have used it all.

Place the scones on a lightly greased baking sheet, brush
the tops with a little skim milk to glaze, and bake near
the top of the oven for 15-20 minutes until golden. Cool
on a wire rack until the scones are just warm, then serve.

Nutritional Information Per Serving (1/12 of recipe):
Calories: 78, Protein: 2 g, Fat: 2 g, Saturated Fat: 0 g,
Carbohydrate: 14 g, Fiber: 1 g, Cholesterol: 0 mg, Sodium: 157 mg
Diabetic Exchanges: 1 Starch, 1/2 Fat