Evaporated milk; (freeze the rest) Stir one of the following Into the flour mixture for Tea Scones:
Dried Apple
8
Halves apples; chopped
Dried Apricot
4
Halves apricots; chopped
Cranberry
1/4 Tasse
cranberries chopped
Dates
8
Dates chopped
Lemon
1 Esslöffel
Lemon peel
Orange
1 1/2 Esslöffel
Orange Peel grated
Dried Peaches
8
Halves peaches; chopped
Raisins
4 Esslöffel
raisins
die Zubereitung:
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
