1/2 cup granulated sugar
3 tablespoons cold margarine
1 Ener-G egg replacer
1/2 teaspoon vanilla
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/3 cup vegan sour cream (or vegan plain yogurt)
1/2 cup fresh or frozen blueberries
1. Preheat oven to 350 degrees F. In a food processor, combine vegan sugar, margarine, egg replacer and vanilla; pulse on and off just until the mixture is crumbly.
2. Add flour, baking powder and vegan sour cream; pulse on and off just until everything is combined. Stir in the blueberries.
3. Drop the batter on baking sheet in 8-10 equal amounts. Bake in center of the oven for 12-15 minutes, or until scones are golden.