Very Berry Scones are just that; very berry scones. They slightly resemble a biscuit, aren't too sweet, and pair up nicely with a little non-dairy yogurt and freshly picked berries.
1 1/2 tsp. ENER-G Egg Replacer
2 tablespoons water
2 cups all-purpose flour
1/3 cup granulated sugar
1 Tablespoon baking powder
1/2 tsp. salt
1/4 cup Earth Balance vegan butter, cold
1/2 cup non-dairy milk
1/4 cup apple cider vinegar
1 1/2 cups mixed berries, fresh or frozen
2 tablespoons vegan butter, melted for brushing tops
Turbinado sugar for sprinkling on top
Preheat the oven to 425° - Lightly oil a scone pan or line baking sheet with parchment paper.
In a small bowl whip the egg-replacer and water together until the mixture is thick and creamy. Set aside.
In a large bowl sift together the flour, sugar, baking powder, and salt. Cut the butter into the flour mixture using a pastry cutter or two knives until the mixture is coarse and crumbly.
In a separate bowl combine the milk and vinegar. Stir in the "egg." Add the wet ingredients to the dry and stir just until moistened. Avoid over-mixing.
Fold the berries into the mixture, being careful not to mash or bruise.
Drop large spoonfuls of batter onto a prepared baking sheet. Brush the tops lightly with melted butter and sprinkle with sugar if desired.
Bake for 18 to 22 minutes or until firm to the touch. Let cool on a rack or serve warm.
Yield: 6 to 12 Scones