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This healthy, fast and easy to make baked scone cake recipe makes a great breakfast, lunch or dinner side dish, desert, or main course for all ages. This recipe serves 4 and is a thirty minute meal.
INGREDIENTS:
1 large and thick round unsweetened scone
1 cup canned Italian vegetables in tomato sauce
1 tsp. dried Italian dried herbs
1/2 cup tomato paste
seasoning
1 cup Asiago cheese, grated
METHOD:
Preheat oven to 400 F (200 C). Using a food processor, blend Italian dried herbs, tomato paste and Asiago cheese until smooth. Fold in Italian vegetables in tomato sauce.
Cut scone in half horizontally. Spoon on Italian bolognese mixture and spread across evenly like filling a cake. Press on scone lid firmly, but gently. Wrap in foil and bake for 20 minutes until hot. Serve hot or cold with a light salad and soft rolls for a quick dinner.
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