Lemon Peach Scone Cake
Submitted by Laurie Lindsay, TT Consultant, NY

© Tealightful Treasures® 2006
1 Lemon Poppy Seed Scone Mix
1 stick butter
3/4 cup sugar
6 oz. peach yogurt drink
1 egg

8 oz. peach flavored cream cheese
1/4 cup sugar
1 egg

Heat oven to 350 degrees F. Grease and flour bottom and sides of 9" or 10" cake pan. Combine scone mix and sugar. Cut in butter with fork to make coarse crumbs. Reserve 1 cup crumb mixture. To remaining mix add yogurt drink and egg. Blend well and spread into pan. In a small bowl, combine cream cheese, sugar and egg. Blend well and pour over batter in pan. Top with reserved crumb mixture. Bake 45-50 minutes or until set. Cool 15 minutes before serving.