BLUEBERRY SCONE CAKE
Scone Ingredients:
- 1 15 oz. pkg. nut or banana bread
- 1/3 cup Low-fat buttermilk
- 1/4 cup Egg beaters
- 1 cup fresh or frozen blueberries
- 2 teaspoon Sugar
Recipe by: So Fat, Low Fat, No Fat
Scone Preparation:
Preheat the oven to 400 degrees. Spray a cookie sheet with vegetable oil cooking spray. Combine the bread mix, buttermilk, and egg beaters. Stir 50 to 75 strokes by hand, just until the dry particles are moistened. Fold in the blueberries. Turn the dough onto the cookie sheet. Using floured fingers, shape into an 8" circle. Sprinkle with sugar. Bake for 20 to 25 minutes, or until golden brown and a toothpick inserted into center comes out clean. Serve warm, cut into pie-shaped wedges.
