---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SCOTTISH SCONES
 Categories: Diabetic, Quickbreads, Breadmaker
      Yield: 16 sweet ones
 
      1 c  Unbleached a-p flour;*
           -*a-p=all-purpose flour
      1 c  Whole-wheat flour;
      1 ts Baking powder;
    1/2 ts Salt;
      4 tb Whipped butter;
           -(not me!! not on your life)
      1 c  Buttermilk;
    1/2 c  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
 
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