Date: Thu, 26 May 94 13:19:00 CDT
From: email@example.com (Lynn Warble)
Festive Raspberry/Blueberry Scones
1 C WW flour
3 C unbleached all-purpose flour
1 C sugar (or less)
2T baking powder
1t baking soda
2 egg-substitutes (1/2 cup)
2 C low-fat buttermilk
2 pints still-frozen raspberries
1 pint 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.