Orange-Blueberry Scones

I believe that scones are one of the best coffee pairings around. Who wouldn't want to wake up to a nice big cup of coffee and a delicious scone? I know I wouldn't mind. This recipe is so versatile. As long as you have the basic dough you can pretty much add anything you would like. And, they are so so so easy.


What you need:
-1 1/2 tsp Ener-G Egg Replacer (equivalent to 1 egg)
-2Tblsp water
-2cups all purpose flour
-1/2cup whole wheat flour
-1/3cup sugar
-1/2tsp salt
-4tsp baking powder
-3/4cup earth balance, non dairy butter, cold
-3/4cup dried blueberries
-1/2cup non-dairy milk
-2-3Tblsp non-dairy milk, for brushing tops
-Zest of 1 orange
-1/2cup chopped walnuts (optional)
-Cinnamon Sugar for sprinkling on top


Variations:
-Replace blueberries with 1/2cup raisins and 1/2cup dried cranberries
-Replace walnuts with toasted almonds and add 1/2tsp almond extract
-Replace walnuts with mini-dairy free chocolate chips, and replace the blueberries with chopped dried raspberries
-  Use the zest of 2 oranges and 3/4cup of mini-dairy free and chocolate chips (do not add blueberries and walnuts)

1. Preheat oven to 425F
2. Lightly oil a cookie/baking sheet or line with parchment paper
3. In a food processor or by hand, whip the egg replacer and water together until thick and creamy
4. In a large bowl, combine the flour, sugar, baking powder, and salt. Add butter to the dry ingredients and cut into small peaces using two knives or simply by hand. You are not creating a paste, combine until it resembles bread crumbs.
5. Stir in blueberries, walnuts (if using), and orange zest
6. Add the milk and egg replacer and keep mixing to a minimum (if you mix to long the dough develops gluten, which creates tough scones) Mix only until the dry ingredients are moistened.
7. Gather the dough into a ball and place on a lightly floured surface. Pat or roll dough out into 1/2inch thick  and cut into 8-10 pieces (triangles or circles).
8. Place on a baking sheet, and bake until golden brown, 10-12 mins.
9. Let cool on rack or serve warm.