Name: Festive Raspberry/blueberry Scones
Ingredients: 1 c WW flour; 3 c Unbleached all-purpose flour; 1 c Sugar; (or less); 2 tb Baking powder; 1 ts Baking soda; 2 Egg-substitutes; (1/2 cup); 2 c Low-fat buttermilk; (can use yogurt); 2 pt Still-frozen raspberries; 1 pt Still-frozen blueberries

God wants us to follow a recurring pattern of intense work and then rest, intense work and then rest, and so forth. Whatever view one takes of the Sabbath, surely the six days of work and the one day of rest embedded in the creation remain relevant in some sense. Any routine of life that is unsustainable long-term cannot be of God. He calls us to work. But he also calls us to rest, in order to work most fruitfully. What sets us apart is this. We rest, in order to work; we do not work, in order to rest. We who believe the gospel are not living for the weekend, but for The End. In the meantime, we figure out rhythms of life that make fruitful labor sustainable.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	Servings

INGREDIENTS

1	c	WW flour
3	c	Unbleached all-purpose flour
1	c	Sugar; (or less)
2	tb	Baking powder
1	ts	Baking soda
2		Egg-substitutes; (1/2 cup)
2	c	Low-fat buttermilk; (can use yogurt)
2	pt	Still-frozen raspberries
1	pt	Still-frozen blueberries

INSTRUCTIONS

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 <[email protected]> on Sep 23,
1998, converted by MM_Buster v2.0l.

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