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