I found this recipe while searching but tweaked it so it uses ricotta cheese instead of butter.
Update: I use my donut pans now, make 12 of them and they are 4 sp each.
Makes 8 scones: 6 sp ea
1 Cup All Purpose Flour
1 Cup Bob's Red Mill Organic 7 grain pancake mix.
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup Fat Free Greek Yoghurt
1/2 cup ricotta cheese
1 cup fresh blueberries
In a large bowl first combine the dry ingredients.
In another bowl combine the wet ingredients.
Stir in the dry into the wet little by little.
Fold in the blueberries.
Drop into a scone pan by tbsp until evenly proportioned.
Bake at 350-400 depending on oven. Convection ovens should be at the lower temp. Bake for 16-18 minutes until lightly browned. Enjoy! I was pleasantly surprised! The ricotta cheese was an excellent substitute for butter (and made them moist), as well as the Greek Yoghurt! You can substitute other fruits as well.