Blueberry Scones
- Reviews 2
Ready In: 30 mins
Serves: 6-8
Ingredients
- 1 cup unrefined sugar
- 6 tablespoons margarine
- Ener-G Egg Substitute, prepared with water to equal 2 eggs (or any 2 egg subs of your choice)
- 2 1⁄4 cups flour
- 3 teaspoons baking powder
- 1 container vegan sour cream (approx. 2/3 c., Tofutti brand is good)
- 1 cup fresh blueberries
Directions
- Preheat oven to 425.
- In mixer, blend sugar and margarine.
- Add egg substitutes and mix until lumpy.
- Add flour and baking powder.
- Mix.
- Then add sour cream and mix just until combined.
- Add berries by hand.
- Drop by large spoonfuls onto greased cookie sheets, or shape by dropping big globs onto lightly floured surface and using a knife or spatula to cut into thick triangles.
- Transfer to greased baking sheet and cook 10-20 minutes (depending on size), or until golden brown.
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