These tender, moist blueberry scones are studded with juicy blueberry goodness. They are wonderful hot, split in half and slathered with butter.
2½ cups all-purpose flour
1/3 cup cane sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 cup Earth Balance
3/4 cup blueberries
2 Tablespoons soygurt +soy milk to make 3/4 cup
Coarse sugar for sprinkling on top
Heat the oven to 400°. Combine 2¼ cups of the flour, the sugar, baking powder, baking soda, salt, and nutmeg in a large bowl. Using a fork, pastry blender, or your fingers, cut EB into the flour mixture until it forms coarse crumbles. Add blueberries and toss until combined.
Use a fork to beat the soy milk mixture with the flax, then gently fold into the dry ingredients, mixing lightly just until blended. Add up to 1/4 cup additional flour if dough is too sticky.
On a floured surface, divide the dough in half and gently pat each half into a circle 5 or 6 inches in diameter. With a sharp knife cut each circle into 6 wedges and place on a heavy duty baking sheet lined with unbleached parchment paper. Brush the tops and sides of the scones with a little EB and sprinkle with coarse sugar. Bake for about 20 minutes, or until golden brown. Cool on a wire rack. Serve warm.
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