Blueberry scones

lactose free

2 cups all purpose flour
4 tsp. baking powder
1 tsp salt
1/2 cup sugar
6 tbsp. vegan baking margarine
1 egg
enough soy milk/water to moisten
blueberries
sprinkle of palm sugar

bake at 375F, 25 min.

Preheat oven to 375F. Mix dry ingredients together and then cut in the margarine (it should be solid at this stage, otherwise refrigerate before starting the recipe). Beat egg with some soy milk or water and add as much water as needed to form a loose dough. Now add in the blueberries and create two round balls of dough. Flatten them on a silicon pad on a baking sheet and then cut each disc into 6. Separate the pieces before baking. Sprinkle with palm sugar before baking.