Bursting Blueberry Scones

Scones are an easy and sophisticated breakfast for those weekends when the in-laws are in town. The fluffy, tart and filling triangles are deceptively simple to make, but sprinkled with a bit of powdered sugar they seem downright decadent.

Breakfast is particularly difficult for me as I typically don't like to eat anything with my over-sized cup of piping hot coffee, but scones are one of the few pastries that actually add to the delight of morning caffeination. They aren't too sweet, but have a soft fruity (if you use fruit that is) aftertaste that just slightly melds with the strong punch (I like mine dark!) of my morning cup of Joe.

I made these with some frozen blueberries and the dough turned a delightful shade of blue, which made eating them much more fun! Enjoy!

BURSTING BLUEBERRY SCONES

Ingredients:

2 C self-rising flour
3T sugar
1/4 C shortening
1/4 C vegan butter
1/4 C silken tofu*
1/2 C soy milk (for sweeter scones use vanilla)
1tsp vanilla
1.5 C frozen blueberries

• Preheat oven to 435 degrees.
• Grease baking sheet (or use your amazing non-stick scone pan!)
• Combine sugar and flour and with forks smash in the shortening and butter until large crumbs begin to form.
• Stir soy milk, silken tofu and vanilla together in a small bowl.
• Add wet ingredients to dry until combined and knead a few times.
  
• Fold in the frozen blueberries until mixed through.
• Roughly roll out the dough into (or smash down with your hands) a circular shape about 9" and cut into equal wedges. (or spoon mixture into scone pan!)
• Pierce the tops of each scone with a fork and bake 19 min or until tops are slightly browned.
• Let cool, top with powdered sugar.

There you have it, a terrific breakfast for guests or for yourself! Try making these with a cup of chocolate chips or some walnuts and cinnamon for a sweeter twist.

* This is softer tofu that usually comes in smaller cardboard boxes. It is best for making desserts and can be used as an egg substitute, and is delicious in smoothies!