Easy Fruit Soup & Whole Wheat Scones

1. 1

   Scones: Pre heat oven to 375F.

2. 2

   Mix together the 2 flours, baking powder, splenda, cinnamon & nutmeg.

3. 3

   Cut in the butter into the flour until it resembles little kernals of corn.

4. 4

   Separate 1 egg.

5. 5

   Set the egg white aside.

6. 6

   Measure out 1/2 cup of milk, add 1 egg and a yolk, beat until combined.

7. 7

   Lightly mix the milk/egg with the dry ingredients.

8. 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. 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. 10

    Cut the dough in two.

11. 11

    Flatten each piece into a round circle just over 1/4 deep.

12. 12

    Place the two circles on a buttered cookie sheet ( I use Release foil instead of buttering the cookie sheet).

13. 13

    Make a cut across each circle and then across the other way so each will have 4 sections.

14. 14

    Paint the top of the scones with egg white.

15. 15

    Bake for apprx 15 minutes or until lightly browned on top and cooked through.

16. 16

    Soup: Place the apricots, bananas, orange juice, wine, splenda &

17. 17

    lemon juice in a food processor or blender and process until smooth.

18. 18

    You may have to do this in a couple of batches, then mix it all together, stir well.

19. 19

    Chill for at least 1 hour.

20. 20

    Pour into bowls, lightly float 1/4 cup of blue berries on top of each bowl along with several raspberries (if using)).

21. 21

    Decorate with a sprig of mint and serve with warm buttered whole wheat scones.

* Per serving · 4 servings · Values may vary.