Easy Fruit Soup Whole Wheat Scones Recipes

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WHOLE WHEAT SCONES WITH OATMEAL AND BLUEBERRIES

This is a simple and delicious whole wheat scone recipe that you can customize however you'd like! I used all organic ingredients, but you don't have to.

Provided by maggiejh

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 16

Number Of Ingredients 11



Whole Wheat Scones with Oatmeal and Blueberries image

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.

Nutrition Facts : Calories 222.6 calories, Carbohydrate 28.3 g, Cholesterol 40.1 mg, Fat 11.3 g, Fiber 3.3 g, Protein 4.4 g, SaturatedFat 6.8 g, Sodium 298.9 mg, Sugar 8.8 g

3 cups whole wheat flour
½ cup white sugar
5 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
12 tablespoons butter, cubed and chilled
1 cup half-and-half
1 egg, beaten
1 cup blueberries
½ cup rolled oats
2 tablespoons raw sugar, or to taste

SIMPLE SCONES

Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.

Provided by Ben S.

Categories     Bread     Quick Bread Recipes     Scone Recipes

Yield 8

Number Of Ingredients 9



Simple Scones image

Steps:

  • Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  • In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
  • In a small bowl, whisk sour cream and egg until smooth.
  • Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  • Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 41.1 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 249.3 mg, Sugar 14.6 g

2 cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons unsalted butter, frozen
½ cup raisins (or dried currants)
½ cup sour cream
1 large egg

WHOLE-WHEAT SCONES

Provided by Brian Yarvin

Categories     Bread     Breakfast     Brunch     Bake     Dried Fruit     Raisin     Shower     Whole Wheat     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 scones

Number Of Ingredients 9



Whole-Wheat Scones image

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.

4 cups whole-wheat flour, plus more if needed
2 tablespoons baking powder
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces
1 cup packed light brown sugar
1 cup raisins
1 1/2 cups buttermilk, plus more if needed
Jam (optional), for serving
Hot tea (optional), for serving

EASY FRUIT SOUP & WHOLE WHEAT SCONES

This is a versatile recipe - Just right for breakfast or lunch. Have it as a starter for a dinner party. Easy to make - it is uncooked. Serve cold with the scones still warm from the oven. The whole wheat flavor compliments the fresh fruit. If you wish make the scones ahead of time and warm before serving. For the wine I like Riesling.

Provided by Bergy

Categories     < 60 Mins

Time 45m

Yield 8 scones, 4-6 serving(s)

Number Of Ingredients 20



Easy Fruit Soup & Whole Wheat Scones image

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.

Nutrition Facts : Calories 527.9, Fat 13.8, SaturatedFat 7.2, Cholesterol 127.2, Sodium 388.1, Carbohydrate 86.9, Fiber 9.7, Sugar 26.6, Protein 14.4

1 cup whole wheat flour
1 cup white flour
1 tablespoon baking powder
3 tablespoons Splenda sugar substitute
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
3 tablespoons butter or 3 tablespoons margarine
1 egg, beaten
1 egg yolk
1/2 cup milk (I use 1%)
1 egg white, lightly beaten
12 apricots, washed & pitted
2 bananas, peeled
1 cup orange juice
1/2 cup white wine or 1/2 cup additional 1/2 cup orange juice
1 tablespoon lemon juice
3 tablespoons Splenda sugar substitute
1 cup blueberries, washed
1 cup raspberries (optional)
4 sprigs mint (optional)

FRUIT SOUP

Provided by Food Network

Categories     appetizer

Time 30m

Yield 7 cups

Number Of Ingredients 13



Fruit Soup image

Steps:

  • Combine all the fruit: cantaloupe, pineapple, peaches, apples, strawberries in a large mixing bowl, along with the sugar and honey. Add fruit mix to the pot on the stove and add your liquid ingredients of water, pineapple, lemon and orange juice.
  • While the fruit mix is simmering on the stove, cut the bottom of your cantaloupe half (so as to not rock) and with your fruit baller, dig out 2 cups cantaloupe adding it to the rest of the fruit in the pot. Reduce heat, and simmer uncovered for 15 minutes or until fruit is soft.
  • Allow fruit to cool down. When ready pour half of fruit mixture into blender. Blend until smooth. Repeat with the remaining mixture and chill until ready to serve.
  • Spoon into bowls, garnish each serving with a dollop of sour cream and orange rind.

Nutrition Facts : Calories 110 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 1 grams, Sugar 24 grams

1/2 cantaloupe, seeds removed
1 cup fresh pineapple
1 cup peaches
1 cup Granny Smith apples, peeled and diced
2 cups strawberries
1/4 cup sugar
2 tablespoons honey
2 cups water
1/4 cup pineapple juice
1/4 cup lemon juice
1/4 cup orange juice
Sour cream, for garnish
Orange rind, for garnish

WHOLE WHEAT APPLE PECAN SCONES

As I was playing around with the mixture for these not-too-sweet scones I learned that if I used as much liquid (in the form of buttermilk or yogurt) as I usually do in my scones, they wouldn't be flaky. That is because the apple provides plenty of liquid. You just need to add enough buttermilk or yogurt to bring the dough together. Otherwise you will have drop biscuits and they will have a consistency more akin to a soft cookie than to a biscuit or scone. Juicy apples like Braeburn, Crispin and Empire work well for these scones.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, snack, quick breads, appetizer, side dish

Time 30m

Yield 12 scones

Number Of Ingredients 13



Whole Wheat Apple Pecan Scones image

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment. Toss grated apple with lemon or lime juice and zest in a bowl. Sift together flours, salt, baking powder and baking soda, and stir in oats and sugar. Place in a large bowl or in the bowl of standing mixer fitted with the paddle.
  • Add butter and mix in with your hands, rubbing the flour and butter briskly between your fingers; or beat on low speed until butter is distributed throughout the flour and the mixture has a crumbly consistency.
  • Add apple with liquid to the large bowl. Add pecans and stir or mix at medium speed until incorporated. Add just enough yogurt or buttermilk to allow dough to come together.
  • Scrape out onto a lightly floured surface and gently shape into a rectangle, about 3/4 inch thick. Cut into 6 squares, then cut squares in half on the diagonal to form 12 triangular pieces. Or use a biscuit cutter to cut rounds. Place on baking sheet. Bake 18 to 20 minutes, until lightly browned. Cool on a rack.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 139 milligrams, Sugar 4 grams, TransFat 0 grams

1 apple, grated (145 grams grated apple)
1 tablespoon lime or lemon juice
2 teaspoons lemon or lime zest
1 1/4 cups / 160 grams whole wheat flour,
3/4 cup / 90 grams unbleached all-purpose flour (or use all whole wheat flour)
1 tablespoon / 12 grams baking powder
1/2 teaspoon / 2 grams baking soda
1/4 teaspoon / 2 grams salt
1/2 cup / 55 grams rolled oats
2 tablespoons /30 grams raw brown sugar
6 tablespoons / 85 grams unsalted butter
Up to 1/4 cup / 60 grams buttermilk or yogurt
1/2 cup / 60 grams chopped pecans

WHOLE WHEAT OATMEAL SCONES WITH BLACKBERRIES

Make and share this Whole Wheat Oatmeal Scones With Blackberries recipe from Food.com.

Provided by Julie_Rushton

Categories     Scones

Time 50m

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 9



Whole Wheat Oatmeal Scones With Blackberries image

Steps:

  • Mix first four ingredients.
  • Cut in the shortening and the butter.
  • Add baking soda to sour milk. (If you don't have sour milk or buttermilk, add 1 Tbsp of lemon juice to milk to make 1 cup, then let sit until thickened.).
  • Mix milk and blackberries into dough.
  • Drop onto parchment lined baking sheet. It helps to compress each scone with your hand a bit to make sure that it stays together while baking. You can also freeze unbaked scones at this point.
  • Bake at 400 degrees for 20-25 minutes.

2 cups whole wheat flour
2 cups rolled oats
1 cup brown sugar
1 teaspoon salt
1/2 cup shortening
1/2 cup butter
1 teaspoon baking soda
1 cup sour milk
2 cups frozen blackberries

FRESH FRUIT SOUP

Entertaining is a big part of a military wife's life-my husband was a career Army man-so my soup got much use! It's a great cool-down after Mexican food, but I've also served it with butter cookies at a baby shower. -Jenny Sampson, Layton, Utah

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8-10 servings (about 2-1/2 quarts).

Number Of Ingredients 9



Fresh Fruit Soup image

Steps:

  • In a large saucepan, mix orange juice with water according to package directions. Remove 1/2 cup of juice; set aside. Add sugar, cinnamon stick and cloves to saucepan; bring to a boil. Reduce heat and simmer for 5 minutes. , Combine cornstarch and reserved orange juice until smooth; stir into pan. Bring to a boil; cook and stir until for 2 minutes or until thickened. Remove from the heat and stir in lemon juice. , Pour into a large bowl; cover and chill. Just before serving, remove the spices and stir in fruit.

Nutrition Facts : Calories 238 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 60g carbohydrate (53g sugars, Fiber 2g fiber), Protein 1g protein.

1 can (12 ounces) frozen orange juice concentrate, thawed
1-1/2 cups sugar
1 cinnamon stick (2 inches)
6 whole cloves
1/4 cup cornstarch
2 tablespoons lemon juice
2 cups sliced fresh strawberries
2 medium bananas, sliced
2 cups halved green grapes

WHOLE WHEAT BLUEBERRY SCONES

No one will suspect that these moist scones from our Test Kitchen staff are light. Featuring a rustic, sugary topping and loaded with whole wheat flour and fresh blueberries, the golden wedges are delightfully nutritious.

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 9



Whole Wheat Blueberry Scones image

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.

Nutrition Facts : Calories 225 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 253mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.

2 cups all-purpose flour
1-3/4 cups whole wheat flour
1/4 cup packed brown sugar
4 teaspoons baking powder
1/4 teaspoon baking soda
1/3 cup cold butter, cubed
1-3/4 cups buttermilk
1-1/2 cups fresh blueberries
1 tablespoon sugar

WHOLE-WHEAT BUTTERMILK SCONES WITH RAISINS AND OATMEAL

You may be accustomed to the gigantic, sweet scones in coffee shops in this country. They are nothing like the diminutive, light scones that originated in Britain and Ireland. This is a whole-wheat version, only moderately sweet -- the way I think scones should be. You can always top them with jam or honey if you want more sugar. The whole-wheat flour brings a rich, nutty flavor to the scones.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, quick, side dish

Time 30m

Yield 12 small scones

Number Of Ingredients 10



Whole-Wheat Buttermilk Scones With Raisins and Oatmeal image

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.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 2 grams, Carbohydrate 23 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 216 milligrams, Sugar 7 grams, TransFat 0 grams

150 grams (approximately 1 1/4 cups) whole-wheat flour
62 grams (approximately 1/2 scant cup) unbleached all-purpose flour
40 grams (approximately 1/3 cup) oatmeal
10 grams (2 teaspoons) baking powder
5 grams (1/2 teaspoon) baking soda
25 grams (approximately 2 tablespoons) raw brown sugar (turbinado)
3 grams (approximately scant 1/2 teaspoon) salt
70 grams (2 1/2 ounces / 5 tablespoons) unsalted butter
125 grams (approximately 1/2 cup) buttermilk
75 grams (approximately 1/2 cup) raisins

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