Easy Vegan Blueberry Lemon Scones - cooking recipe

Ingredients

Dry Ingredients
2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon lemon zest
1/2 teaspoon baking soda
1/4 teaspoon salt
Wet Ingredients
1/3 cup agave nectar or 1/3 cup vegan sugar
1 cup soymilk or 1 cup almond milk
1 tablespoon lemon juice
1 tablespoon vegan egg replacer powder, mixed to the equivalent of 1 egg
1/4 cup vegan margarine, melted
1 cup blueberries
GLAZE
1/2 cup powdered sugar
1 tablespoon lemon juice
1/2 teaspoon lemon zest

Preparation

Combine dry ingredients thoroughly in a large mixing bowl.
In a separate bowl combine the wet ingredients.
Pouring the wet into the dry ingredients, mix until everything is just moistened.
Fold in blueberries. NOTE: Yes, you can use frozen blueberries in a pinch, but if you are using frozen blueberries, do not let them thaw prior to adding them or your dough will be blue. Still tasty, just blue.
Drop by the spoonful onto a preheated pizza/cookie stone or just bake on normal baking sheets.
Bake at 400 degrees for about 15 minutes until lightly browned.
While they bake, combine the powdered sugar, zest and juice so you can pour it over the scones while they're still hot. Makes 12 small or 9 huge scones.