Blueberry Cheese Cake Scones

Ingredients

• 2 1/2 cups  Robin Hood Nutri-flour Blend or All Purpose
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup cold unsalted butter, cut into small cubes
• 1/4 cup light cream cheese, cut into small cubes
• 1/4 cup unsweetened apple sauce 
• 1/4 cup sugar
• 1/2 tsp cinnamon
• 1 tsp pure vanilla extract 
• 1/2 cup 1% milk
• 1/2 cup light sour cream
• 1 egg
• 2 cups fresh blueberries
• 1/4 cup light cream cheese cut into small cubes
• buttermilk for brushing the tops of the scones (optional but amazing)
• 1 tsp each cinnamon and sugar mixed together for sprinkling

Directions

1. Combine the dry ingredients in a large mixing bowl. Cut in the butter and cream cheese using a pastry cutter until the mixture resembles a coarse meal. 
2. In a medium mixing bowl whisk the apple sauce, sugar, cinnamon, egg and vanilla together. Add the milk and sour cream, and continue to whisk until smooth.
3. Pour the wet mixture into the dry ingredients a little at a time and stir just until it is all incorporated.  
4. Gently fold in the blueberries but don't worry if a few break. 
5. Turn the dough onto a floured board and shape into a rough rectangle (as per the video). The dough will be very wet and sticky so flour your hands as well - but trust me - the sticky wet dough becomes a tender crumb once baked. 
6. Using a pastry cutter, cut into 8 equal pieces. Place on a parchment lined baking sheet, and then insert 3-4 cubes of cream cheese into each scone, reshaping the dough around the cheese as you go. Brush each scone with buttermilk and then sprinkle the tops with the cinnamon sugar.
7. Bake at 400 for 20 minutes until golden. Let cool on racks slightly before serving.