Try this Festive Raspberry/blueberry Scones recipe, or contribute your own.Suggest a better description
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
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|Serving Size: 1 Serving (2537g)|
|Recipe Makes: 1|
|Calories from Fat: 161 (4%)|
|Amt Per Serving||% DV|
|Total Fat 17.9g||24 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 35.8mg||11 %|
|Sodium 5098.2mg||176 %|
|Potassium 2429.5mg||64 %|
|Total Carbohydrate 1051.8g||309 %|
|Dietary Fiber 58.9g||236 %|
|Sugars, other 992.9g|
|Protein 69g||99 %|
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Calories per serving: 4528
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