Easy Fruit Soup Whole Wheat Scones Recipes

WHOLE-WHEAT SCONES

Steps:

• 1. Preheat the oven to 325°F. Mix the flour, baking powder, and salt together in a large bowl. Add the butter and use your fingers to pinch the butter and the flour mixture together; when it's all combined, it will resemble large bread crumbs.
• 2. Use a wooden spoon to mix in the brown sugar and raisins, and then add the buttermilk. If the dough is quite sticky, add more flour, 1 tablespoon at a time, until the dough has the texture of modeling clay. If it's too dry, add more buttermilk, 1 tablespoon at a time, until it's wet enough.
• 3. Turn the dough out onto a floured work surface and roll it out into a rectangle 1/4 inch thick. Cut the dough into 12 (3-inch) squares. Leftover scraps can be rerolled to make more scones.
• 4. Oil a baking sheet. Fold each square of dough in half diagonally to form a triangle, and lay it on the sheet. Bake the scones until the tops are golden brown, about 30 minutes. Serve warm, with jam and a pot of hot tea if you like.

WHOLE WHEAT SCONES WITH OATMEAL AND BLUEBERRIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Whisk flour, sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter cubes with a pastry cutter or 2 knives.
• Mix half-and-half and egg together in a bowl. Mix into the flour-butter mixture. Fold in blueberries and oats.
• Turn dough out onto a lightly floured surface and divide in half. Roll each half into a circle and cut each into 8 wedges. Transfer scones to the prepared baking sheet; sprinkle raw sugar over the top.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.

WHOLE WHEAT BANANA SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Mix both flours, brown sugar, baking powder, and baking soda together in a large bowl. Cut in butter with a pastry blender until dough is loose and crumbly. Add bananas and cut in with the pastry blender. Stir in milk and eggs until just combined; dough will be sticky but should come together into a ball.
• Divide dough in half. Form each portion into a mound on one half of the prepared baking sheet, then pat to flatten into a 3/4- to 1-inch high circle. Use a sharp knife to score each circle into 8 wedges, cutting about 1/3-inch deep.
• Bake in the preheated oven until golden brown, 15 to 17 minutes. Remove from the oven and break scones apart at the score lines.

EASY FRUIT SOUP & WHOLE WHEAT SCONES

Steps:

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