• 1/2 cup granulated vegan sugar
  • 3 tablespoon cold non-hydrogenated vegan margarine
  • Ener-G Egg Replacer (equivalent to one egg)
  • 1 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/3 cup vegan sour cream (or vegan plain yogurt)
  • 1/2 cup fresh or frozen blueberries


In a food processor, combine vegan sugar, margarine, egg replacer and vanilla; pulse on and off just until the mixture is crumbly. Add flour, baking powder and vegan sour cream; pulse on and off just until everything is combined. Stir in the blueberries.

Drop the batter on baking sheet in 8-10 equal amounts.

Bake in centre of the oven for 12-15 minutes or until scones are golden.

Serves: 8-10 scones

Preparation time: 20 m