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
- Flax seed
- 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.