Blueberry Apple Scones
Cherry Apple Scones recipe
or 1 egg white, beaten
Combine the flours, sugar, baking powder and baking soda; stir to mix well.
Stir in the egg white and just enough of the applesauce to form a stiff dough. Stir in the blueberries.
Form the dough into a ball and turn onto a lightly floured surface. With floured hands, pat the dough into a 7-inch circle.
Place the dough on the baking sheet and use a sharp floured knife to cut it into 12 wedges.
Pull the wedges out slightly to leave a ½-inch space between them. Brush the tops lightly with skim milk or beaten egg white.
Bake for about 20 minutes, or until lightly browned. Transfer to a serving plate and serve hot with cherry fruit spread or apple jelly.