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Preheat oven to 400 degrees.
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Combine blueberries, sugar, lemon juice and vanilla in a saucepan. Cook over medium-low heat for 3 minutes or until berries begin to pop, stirring often; set aside.
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Place scone mix and Buttery Stick slices in food processor. Pulse until mixture resembles coarse meal. Add milk and pulse until just combined. Turn mixture out onto lightly floured surface (use more scone mix). Press dough into a 7 inch circle. Use round biscuit cutters, cut dough into pieces (I used a 1 3/4" biscuit cutter which made 15 circles). Place rounds 1 inch apart on a baking sheet. Combine egg white and water in a small bowl. Lightly brush tops of biscuits with egg white mixture. Sprinkle with sugar. Bake for 15 minutes or until golden brown. Cool.
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Place yogurt, cottage cheese, vanilla and honey in a blender; blend until smooth.
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To serve, place a few spoonfuls of the blueberry mixture in the bottom of a small plate. Top with one biscuit. Put a few tablespoons of the Light Creamy Topping on top. Serve.