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 BUTTERMILK SCONES WITH RAISINS AND OATMEAL

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment.
• Sift together flours, baking powder, baking soda, sugar and salt. Stir in oatmeal. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed, or pulse in a food processor, until incorporated. Add buttermilk and raisins and mix just until dough comes together.
• Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter or into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.

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 BLUEBERRY SCONES

Steps:

• In a large bowl, combine the flours, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Stir in blueberries. Turn onto a floured surface; gently knead 10 times. , Transfer dough to a baking sheet coated with cooking spray. Pat into a 9-in. circle. Cut into 12 wedges, but do not separate. Sprinkle with sugar. , Bake at 375° for 30-35 minutes or until golden brown. Serve warm.

FRUIT SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
• Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
• Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.
• Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
• Brush the tops with beaten egg, then carefully place onto the hot baking tray.
• Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few mins to refresh.

SCONES

Steps:

• Line an 11-by-17-inch baking sheet with parchment paper. Combine all dry ingredients with cherries, if using, in the bowl of an electric mixer fitted with a paddle attachment. Add butter, and mix on medium-low speed until mixture resembles coarse meal. Add buttermilk, and mix until combined.
• Turn out mixture onto a clean work surface. With hands, quickly pat mixture into a 16-by-3 1/2-inch rectangle that is 1 1/2 inches high. Score rectangle into ten triangles. Cover with plastic wrap, and transfer to the freezer for at least 2 hours.
• Heat oven to 350 degrees. Remove dough from the freezer, and cut into triangles with a sharp knife. Place scones 2 inches apart on the prepared baking sheet. Brush scones with heavy cream, and sprinkle with sugar. Bake until lightly golden, about 30 minutes.

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.