Easy Fruit Soup & Whole Wheat Scones

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.