Blueberry Muffin Top “Scones”

Blueberry Muffin Top “Scones”
Adapted from Charlotte’s Blueberry Scone recipe on Vegweb

  • 1/2 cup sugar
  • 3 Tbsp. Earth Balance
  • 1 Tbsp. Bob’s Red Mill egg replacer mixed with 3 Tbsp. water
  • 1 cup all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/3 cup Tofutti Sour Supreme (Tofutti Better Than Sour Cream)
  • 1 cup frozen blueberries
  • 1/2 tsp. vanilla

Blueberry Muffin Top Scones Vegan Sweets

Preheat oven to 350 degrees F.  Spray a baking sheet with non-stick spray and set aside.  In a large bowl, add sugar, egg replacer and water, Earth Balance, and vanilla.  Mix with a hand mixer until well blended.  Add flour, baking powder, and Sour Supreme.  Mix until well combined.  Stir in the blueberries.

Drop the batter on a baking sheet in equal amounts.
Another “Food Klutz” moment:

Blueberry Muffin Top Scones Vegan Sweets

Bake for 15-20 minutes.

I promise you these will be a regular occurence in our household.

The scones I made Thursday night will NOT.

Blueberry Muffin Top Scones Vegan Sweets

Trust me.  You don’t want THAT recipe.  Not until I fiddle with it some more.

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