Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Dates | 1 date (24g) medjool | 66 |
| Orange | 1 medium (131g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cranberry | 1 cup raw (100g) | 46 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Tea | not in our table | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- basic tea scones
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp sugar replacement
- 1/4 cup margarine, cold
- 1 egg
- 1/4 cup evaporated milk
- -freeze the rest
- stir one of the following
- into the flour mixture for
- tea scones listed below
- dried apple
- 8 chopped apple halves
- food exchange 1 strach/bread
- ¼ fruit cal: 44
- dried apricot
- 8 chopped apricot halves
- food exchange 1 starch/bread
- 1 ¼ fruit cal: 44
- cranberry
- 1/4 cup cranberry, chopped
- food exchange 1 starch/bread
- cal: 34
- dates
- 8 chopped dates
- food exchange 1 starch/bread
- ½ fruit cal:54
- lemon
- 1 tbsp lemon peel
- food exchange:1 starch/bread
- cal: 34
- orange
- 1 1/2 tbsp orange peel, grated
- food exchange 1 starch/bread
- cal: 34
- dried peaches
- 8 chopped peaches halves
- food exchange 1 fruit
- ½ starch/bread cal: 44
- raisins
- 4 tbsp raisins
- food exchange 1 starch/bread
- ¼ fruit cal: 44
- =
Directions
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