Blueberry Scones

• 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

1. Preheat oven to 425.
2. In mixer, blend sugar and margarine.
3. Add egg substitutes and mix until lumpy.
4. Add flour and baking powder.
5. Mix.
6. Then add sour cream and mix just until combined.
7. Add berries by hand.
8. 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.
9. Transfer to greased baking sheet and cook 10-20 minutes (depending on size), or until golden brown.

unrefined sugar, margarine, egg substitute, flour, baking powder, sour cream, fresh blueberries

Taken from www.food.com/recipe/blueberry-scones-33366 (may not work)