Easy Fruit Soup & Whole Wheat Scones

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“This is a versatile recipe - Just right for breakfast or lunch. Have it as a starter for a dinner party. Easy to make - it is uncooked. Serve cold with the scones still warm from the oven. The whole wheat flavor compliments the fresh fruit. If you wish make the scones ahead of time and warm before serving. For the wine I like Riesling.”
8 scones

Ingredients Nutrition


  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 white 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 white.
  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.

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