vegan blueberry scones
1 3/4 cups all-purpose flour 3/4 cup quick oats 1/2 teaspoon baking soda 2 teaspoons baking powder 1 dash salt 3/4 cup vegan sugar 1/2 cup vegan butter 2 tablespoons lemon juice 1/2 cup rice milk 1 cup frozen blueberries
1. Preheat oven to 400. Grease cookie sheet lightly with butter or oil.
2. In large bowl, add flour, oats, baking soda, baking powder and dash of salt, stir. then add sugar, butter (softened), lemon juice, and rice milk and mix until just combined.
3. Stir in blueberries LAST and gently mix. Do not over mix or you'll end up with gray/purple scones rather then golden ones.
4. Drop dough into 6-7 circular clumps on cookie sheet and bake for 10-15 minutes, or until lightly brown on top.