Blueberry Lemon Scones

My dad asked me today for a good vegan scone recipe- I went online to try and find one only to realize what a lack of  recipes for vegan scones there are out there. Admittedly, often the main ingredients for scones consist of milk, butter, and eggs, but I knew there must be a way to make a delicious version of the classic breakfast pastry that everyone can eat. These turned out really well, with a great flakiness and soft texture. 

Blueberry Lemon Scones

•2 1/2 cups all-purpose or pastry flour

•1/2 cup sugar

•3 tsp baking powder

•1/4 tsp salt

•1/2 cup margarine (I use Earth Balance)

•Zest and juice of 1 lemon

•1 cup blueberry soy yogurt

•1-2 cups blueberries

Preheat oven to 425 degrees. Mix dry ingredients including the zest together in a large bowl. Cut in the margarine into the mixture until it resembles course crumbs, like this:

Be sure not to overmix, and do not touch the dough with your hands. The goal is to keep it as cold as possible. Once mixed, add the yogurt and lemon juice and combine. Then add the blueberries-as many as fits your blueberry preference. 

Roll dough onto a floured surface and into a large ball. Flatten the ball into a circle, about 1/2"-3/4" thick, and slice it into eighths, like so:

Place each segment on a baking sheet and cook until golden brown, about 15-20 minutes. Sprinkle with sugar and enjoy!