Easy Fruit Soup & Whole Wheat Scones

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1 cup whole wheat flour
• 1 cup flour
• 1 tablespoon baking powder
• 3 tablespoons splenda sugar substitute
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 3 tablespoons butter or 3 tablespoons margarine
• 1 egg, beaten
• 1 egg yolk
• 1/2 cup milk (i use 1%)
• 1 egg , lightly beaten
• 12 apricots, washed & pitted
• 2 bananas, peeled
• 1 cup orange juice
• 1/2 cup wine or 1/2 cup additional 1/2 cup orange juice
• 1 tablespoon lemon juice
• 3 tablespoons splenda sugar substitute
• 1 cup blueberries, washed
• 1 cup raspberries (optional)
• 4 sprigs mint (optional)

Recipe

• 1 scones: pre heat oven to 375°f.
• 2 mix together the 2 flours, baking powder, splenda, cinnamon & nutmeg.
• 3 cut in the butter into the flour until it resembles little kernals of corn.
• 4 separate 1 egg.
• 5 set the egg aside.
• 6 measure out 1/2 cup of milk, add 1 egg and a yolk, beat until combined.
• 7 lightly mix the milk/egg with the dry ingredients.
• 8 the mixture only needs enough wet so the dough will hold together, add a little more milk if needed or if it is a bit too moist add a little more whole wheat flour.
• 9 turn out on a board and knead a couple of times - the more you handle the dough the tougher your scones will be.
• 10 cut the dough in two. flatten each piece into a round circle just over 1/4 deep.
• 11 place the two circles on a buttered cookie sheet ( i use release foil instead of buttering the cookie sheet).
• 12 make a cut across each circle and then across the other way so each will have 4 sections.
• 13 paint the top of the scones with egg .
• 14 bake for apprx 15 minutes or until lightly browned on top and cooked through.
• 15 soup: place the apricots, bananas, orange juice, wine, splenda &
• 16 lemon juice in a food processor or blender and process until smooth.
• 17 you may have to do this in a couple of batches, then mix it all together, stir well.
• 18 chill for at least 1 hour.
• 19 pour into bowls, lightly float 1/4 cup of blue berries on top of each bowl along with several raspberries (if using)).
• 20 decorate with a sprig of mint and serve with warm buttered whole wheat scones.