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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
2 cups cooked and shelled clams, oysters and mussels
1/2 cup tomato cocktail sauce
seasoning
1 cup frozen vegetables (peas and corn)
METHOD:
Preheat oven to 400 F (200 C). Using a food processor, blend half the shellfish, tomato cocktail sauce and seasoning. Fold in remaining shellfish and vegetables.
Cut scone in half horizontally. Spoon on shellfish 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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