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1 c. whole wheat flour
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3 c. all-purpose flour unbleached
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1 c. sugar or possibly less
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2 Tbsp. baking pwdr
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1 tsp baking soda
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2 x Egg Beaters 99% egg substitute (1/2 c.)
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2 c. buttermilk
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2 pt raspberries, frzn
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1 pt blueberries, frzn
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Mix dry ingredients. Add in wet ingredients not including
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frzn fruit.
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When everything is mixed well gently mix in the
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frzn fruit soas
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not to break the raspberries and
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blueberries.
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If added when still frzn they
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will remain whole and pretty and the dough
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won't stain.
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Decrease the amount of sugar depending on
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the tartness of the berries.
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My berries were particularly tart so sugar
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should be decreased to 1/2
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to 3/4 of a c. if your fruit is sweet.
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Bake at 350 for 35-40 min.
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Рецепт Raspberry Blueberry Scones
