Low Fat Blueberry Scones

2 c Flour
1/2 ts Salt
2 ts Baking powder
1/4 ts Baking soda
1/3 c Cottage cheese; lowfat
1 c Fresh blueberries
2/3 c Buttermilk
1/4 c Sugar

Mix first 4 ingredients in a large bowl. Cut in the cottage cheese until mixture resembles coarse crumbs. Add milk to dry ingredients with blueberries. Stir until just combined. Place on cookie sheet sprayed with nonstick spray. Pat into a circle 1 inch thick. Cut into 8 wedges. Bake at 450 for 8 minutes. Turn off oven and bake for 7 minutes more.

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