Citrus Honey & Blueberry Scone Cake Recipe

Pan options: 10 small (4-inch) heart-shaped molds; two 7-by-3-inch foil pans; two 8-inch layer pans; two 8-inch seasoned cast-iron skillets; one 9-inch springform pan; two 6- or 7-inch heart pans. Fill the small molds halfway and the larger pans halfway to two-thirds of the way to the top with batter. Preheat the oven to 375 degrees. Prepare the pans by spraying with cooking spray. In a separate bowl, cover the raisins with hot water and allow to stand 3-5 minutes.

Drain well. Coarsely chop and place in a bowl with the frozen blueberries. In a large bowl, whisk together the melted butter, oil, honey, brown sugar, egg whites, citrus zests, orange juice, and orange and lime oils. In a medium bowl, blend the unbleached all-purpose flour, whole-wheat flour, baking powder, salt, baking soda, cinnamon and caraway seeds. Fold the dry ingredients into the wet, stirring well. Gently fold in the raisins and blueberries and blend the mixture thoroughly. Spoon the batter into the prepared pans. Sprinkle with oat flakes, if desired. Bake until a wooden pick inserted in the center comes out clean, about 20 minutes for small heart-shaped pans. To prepare the glaze: In a small bowl, stir together the confectioners' sugar, orange juice and zest to make a soft glaze. Drizzle over the cooled cakes. Apply decorative shreds of zest, if desired. Allow to set.

Makes 4-inch heart-shaped cakes.

Per Cake: Calories 215 Fat 4 g Carbs 42 g Sodium 366 mg Fiber 2 g.