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1
Scones: Pre heat oven to 375F.
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2
Mix together the 2 flours, baking powder, splenda, cinnamon & nutmeg.
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3
Cut in the butter into the flour until it resembles little kernals of corn.
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4
Separate 1 egg.
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5
Set the egg white aside.
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6
Measure out 1/2 cup of milk, add 1 egg and a yolk, beat until combined.
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7
Lightly mix the milk/egg with the dry ingredients.
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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.
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9
Turn out on a board and knead a couple of times - the more you handle the dough the tougher your scones will be.
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10
Cut the dough in two.
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11
Flatten each piece into a round circle just over 1/4 deep.
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12
Place the two circles on a buttered cookie sheet ( I use Release foil instead of buttering the cookie sheet).
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13
Make a cut across each circle and then across the other way so each will have 4 sections.
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14
Paint the top of the scones with egg white.
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15
Bake for apprx 15 minutes or until lightly browned on top and cooked through.
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16
Soup: Place the apricots, bananas, orange juice, wine, splenda &
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17
lemon juice in a food processor or blender and process until smooth.
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18
You may have to do this in a couple of batches, then mix it all together, stir well.
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19
Chill for at least 1 hour.
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20
Pour into bowls, lightly float 1/4 cup of blue berries on top of each bowl along with several raspberries (if using)).
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21
Decorate with a sprig of mint and serve with warm buttered whole wheat scones.
