Blueberry Scones

Makes 6 large scones (or 12 mini scones)

Ingredients:

Scones:

1/2 c. plant-based milk

1/4 c. plant-based cream cheese

1 t. lemon juice

1/2 t. baking soda

2 c. whole wheat pastry or white whole wheat flour, plus more for dusting

1/2 c. sugar

1 1/2 t. baking powder

1/4 t. cream of tartar

1/2 t. salt

1/2 c. plant-based butter (such as Earth Balance)

1 c. fresh blueberries

Glaze:

1/2 c. powdered sugar

1 T. plant-based milk

1/4 t. almond extract (optional)

Directions:

1. Preheat oven to 350 degrees F. Grease baking sheet or line with parchment paper and set aside.

2. In a small bowl, blend the milk, cream cheese, lemon juice, and baking soda and set aside.

3. In a large bowl, mix the flour, sugar, baking powder, cream of tartar and salt. Cut in butter. 

4. Stir the milk mixture into the flour mixture until just moistened. Mix in the blueberries. 

5. Turn dough out onto a lightly floured surface and knead briefly. Roll or pat dough into a 1" thick round. Cut into 6 large or 12 small wedges. Place them 2" apart on the prepared baking sheet.

6. Bake 20-23 min or until golden brown on the bottom. (Reduce baking time by a few minutes as needed for smaller wedges.)

7. Prepare glaze: whisk together powdered sugar, milk, and almond extract. Drizzle over cooled scones.