Blueberry Scones

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2 cups all-purpose flour
4-5 Tbsp. sugar
1 Tbsp. baking powder
3/4 tsp. salt
6 Tbsp. cold margarine, cut into pieces
1 1/2 cups fresh or frozen blueberries
1 tsp. grated lemon zest
1/3 cup soy milk, plus more for brushing tops
Egg Replacer equivalent to 2 eggs

• Preheat the oven to 400°F.
• In a bowl, combine the flour, 3 Tbsp. sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in the margarine until the pieces are pea-sized. Stir in the blueberries and zest.
• Whisk together the soy milk and prepared egg replacer. Pour into the center of the dry ingredients. Stir with a fork until the dough comes together. Turn out onto a floured surface, and knead just a few times to mix.
• Pat the dough into a 6-inch square about 11/4 inches thick. Cut into four squares. Cut the squares in half diagonally to form eight triangles. Transfer to a baking sheet. Brush the tops with soy milk, and sprinkle with the remaining sugar. Bake until golden, 20 to 22 minutes.

Makes 8 scones

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