BLUEBERRY ORANGE SCONE CAKE
1 pkg. (15.4 oz.) banana bread mix
1/3 c. buttermilk
1 large egg (or 1/4 c. egg substitute)
1 c. fresh or frozen blueberries (do not thaw)
1 teaspoon orange zest (or lemon if you prefer)
2 tsp. sugar
Oven 400 degrees, spray cookie sheet with vegetable oil spray.
Combine bread mix, buttermilk and egg. Stir 50 to 75 strokes by hand, just until dry particles are moistened. Fold in fresh or frozen blueberries and orange zest. Turn dough onto cookie sheet. Using floured fingers, shape into 8 inch circle. Sprinkle with sugar.
Bake at 400 degrees for 20 to 25 minutes or until golden brown and toothpick inserted into center comes out clean. Serve warm. Cut in pie shape wedges.