Scottish Sconesdiabetic, quickbreads 1 cup unbleached a-p flour; * *a-p=all-purpose flour 1 cup whole-wheat flour 1 teaspoon baking powder 1/2 teaspoon salt 4 tablespoon whipped butter; (not me!! not on your lif 1 cup buttermilk 1/2 cup golden raisins Preheat oven to 400 degrees. Coat a baking sheet with non-stick cooking spray. In a medium-size bowl, sift dry ingredients together. Add butter, mixing into flour with your fingers. Add buttermilk and knead to a soft dough. Knead in raisins. On a floured board, roll out dough to 1/2" thick. Cut in 16 rounds. Place on a baking sheet and bake 15 to 20 minutes, until golden. Makes 16 scones. Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE; CAL: 97; CHO:7mg; CAR: 3g; SOD: 3g; FAT: 3g;(If I gave the break down of the fat, I would be to pooped to pop) Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and your via Nancy O'Brion and her Meal-Master |
