Blueberry Scones

METHOD

1. Measure together the soy milk and vinegar to make a "buttermilk". Set aside.

2. Measure together the granulated sugar, flour, baking powder, baking soda and salt.

3. Cut the butter into about 1 inch pieces (they can be uneven), add to the dry mix.

4. In food processor, pulse the dries and butter until the butter is mustard seed to pea size pieces (there will be variation).

5. Pour the "buttermilk" into a mixing bowl, add the processed dries and mix together with a spatula until almost combined.

6. Add the frozen blueberries. Using a spatula and your hands, mix until combined and there are no dry spots. the loaf pan, line with parchment, spray again. Pour in the batter.

7. Lightly flour an 8" cake pan, press the dough evenly into the pan.

8. Invert the dough onto a lightly floured surface, and cut into 8 equal sized wedges with a sharp Chef's knife.

BAKE

• Place the scones about 2" apart from each other on a parchment-lined tray.

• Sprinkle a thin, even layer of granulated sugar on top of the scones.

• 350°F low fan · 17 minutes · The Internal Temperature should be 190°F-195°F

NOTES

• The scones can be baked from frozen: sprinkle with sugar, bake at 350°F low fan, 19 minutes.

• Bake times and temperatures are a suggestion