Blueberry scones
2 1/2 cups fresh or frozen blueberries, thawed
2 1/4 cups biscuit mix
2/3 cup milk
2 tbsp sugar
1 tsp ground cinnamon
1/2 cup apricot jam
Heat oven to 450 F. Reserve 1/2 cup blueberries for garnish.
In a large bowl, combine baking mix, milk, sugar, cinnamon and remaining 2 cups blueberries. Stir just until soft dough forms. Turn dough onto surface dusted with biscuit mix; knead five times.
Roll 1/2-inch thick; cut dough with a three-inch cookie cutter.
Bake until golden brown, eight to 10 minutes.
To serve: Slice scones horizontally in halves; spread apricot preserves on bottom halves; cover with tops. Serve with reserved blueberries and whipped cream, if desired.
(Any unfilled scones may be frozen for later use.)
Nutritional information per portion:
247 calories
45 g carbohydrate
6 g fat
2 g fibre
3 mg vitamin C
