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Wednesday, July 19, 2006

Vegan Blueberry Scones Recipe

Blueberry Scones

1 cup unbleached all-purpose flour
3 Tbsp. turbinado sugar
1 1/2 tsp. (aluminum-free) baking powder
3 Tbsp. vegetable oil
1/4 cup soy (or rice) milk
1/2 cup frozen blueberries
cinnamon sugar (a few teaspoons)

Preheat oven to 425 degrees. Lightly grease a glass baking pan or cover with wax paper (the wax paper works best).

Gently stir together all ingredients (except the cinnamon sugar). Be sure to stir in the blueberries at the same time as the other ingredients, because once the dough forms, it will be harder to incorporate them afterwards. Divide dough into 4 portions. Place the four pieces of dough a couple inches apart on the baking sheet. Press down with your fingers (until they are approx. the height of a burger). Bake for 15 minutes.

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