Recipe: Festive Raspberry/blueberry Scones

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Yield: 1 Servings

      1 c  WW flour
      3 c  Unbleached all-purpose flour
      1 c  Sugar; (or less)
      2 tb Baking powder
      1 ts Baking soda
      2    Egg-substitutes; (1/2 cup)
      2 c  Low-fat buttermilk; (can use
           -- yogurt)
      2 pt Still-frozen raspberries
      1 pt Still-frozen blueberries

Mix dry ingredients. Add wet ingredients, not including frozen fruit. When everything is mixed well, gently fold in the frozen fruit soas not to break the raspberries and blueberries. If added when still frozen, they will remain whole and pretty and the dough will not stain.

Decrease the amount of sugar depending on the tartness of the berries. My berries were particularly tart so sugar should be decreased to 1/2 to 3/4 of a cup if your fruit is sweet.

Bake at 350 for 35-40 minutes.

Posted to fatfree digest by Jayne Spielman <jayne@bridge.com> on Sep 23, 1998, converted by MM_Buster v2.0l.

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