Servings: Divide into 4....5 pts each

1 c kodiac pancake 1 c kodiac pancake
1/3 c bisquick ⅓ c bisquick
1/8-1/4 Splenda....depending on how sweet ⅛ to ¼ Splenda....depending on how sweet
 
1-2 tsp lemon zest 1 to 2 tsp lemon zest
2 tbsp milk 2 tbsp milk
3 tbsp eggbeaters 3 tbsp eggbeaters
2 tbsp I cant belive Butter 2 tbsp I cant belive Butter
1/2 c frozen or fresh blueberries...if frozen don’t defrost ½ c frozen or fresh blueberries...if frozen don’t defrost

Whisk together dry ingredients. Add lemon zest. Add butter in little chunks. Cut into mixture until incorporated. Pour milk and eggs into dry ingredients and w a butter knife. Stir onlyenough until incorporated. When incorpo rated and looks like you can hold its shape Pour onto parchment paper on baking sheet. Without using hands use ends of parchment paper and work dry ingredients into wet by folding in. Press into rectangle about 7x4 and 1 inch tall.
Take knife and cut rectangle in half and then diagonal twice across 2 squares. Separate scones enough so ½ in between and bake on parchment for 15 to 20 min. Until they bounce back when you gently tap the top w your hand. If you hear it sink bake another 3 to 5 min.
The less you handle dough the flakier it will be.