Recipe - Blueberry Scones--Low Fat

2 cup Flour
One half teaspoon Salt
2 teaspoon Baking powder
One fourth teaspoon Baking soda
1/3 cup Cottage cheese; lowfat
1 cup Fresh blueberries
2/3 cup Buttermilk
One fourth cup Sugar

Mix first 4 ingredients in a large bowl. Cut in the cottage cheese until
mixture resembles coarse crumbs. Add milk to dry ingredients with
blueberries. Stir until just combined. Place on cookie sheet sprayed with
nonstick spray. Pat into a circle 1 inch thick. Cut into 8 wedges. Bake at
450 for 8 minutes. Turn off oven and bake for 7 minutes more.

Recipe by: Internet

Posted to MCRecipe Digest V1 #1035 by "Deborah Kirwan"
dkkirwan@creighton.edu on Jan 23, 1998