Blueberry Scones

Blueberry Scones

1 3/4 cups all-purpose flour
1/4 cup rolled oats, whizzed in blender
2 tsp. baking powder
1/4 tsp. salt
1/3 cup olive oil
1/2 cup sugar
1/4 tsp. cinnamon
1/2 cup dried blueberries
1 1/2 tsp. Ener-G egg replacer*
2 Tbsp. water
1/4 cup soymilk

Combine flour, oat flour, baking powder, salt, cinnamon, and sugar in a large bowl.  When well combined, add dried blueberries.  In a cup, blend Ener-G egg replacer and water.  Then add soymilk and olive oil.  Form a well in the mixture of dry ingredients.  Add liquid ingredients and stir with a fork until ingredients are moist and blended.  Work mixture together with hands until a soft dough is formed.  Form into a small ball.

Place dough on a floured board.  Roll the dough into one large round, about 1/2-inch thick.  Place on a baking stone.  Using a sharp knife, cut into eight wedges.  Bake at 350 degrees F. for 15 - 20 minutes or until golden brown. 

Serve warm with your favorite fruit jam. 

*May substitute one egg; omit water.