Blueberry Lemon Mini Scones

1 C all purpose flour
1 C whole wheat pastry flour
1/4 C sugar
2 t baking powder
1/2 t baking soda
1/2 t kosher salt
1/4 C margarine
1/2 C vegan milk
3/4 C blueberries
1 - lemon, zest of

Preheat oven to 400°F. Line a baking sheet with parchment paper and spray with nonstick spray. Set aside.

Sift together the flours, sugar, baking powder, baking soda, and salt. Add the margarine and cut into the flour mixture using a pastry cutter or your fingers, until the mixture resembles a coarse, crumbly meal.

Add the vegan milk, blueberries, and zest. Mix well with a wooden spoon or your hands until the mixture comes together to form a dough. You may need to add an extra tablespoon of vegan milk if the mixture is too dry.

Turn the dough out onto a lightly floured work surface. Divide the dough in half and form each half into a flat round, about 1/4 inch thick. Cut each round into six equal wedges.

Arrange the scones on the baking sheet. Brush the tops with a bit of vegan milk and sprinkle with sugar. Bake for 15 to 18 minutes, until the edges and bottom are golden. Place scones on a wire rack to cool.

VARIATION: Substitute cherries for blueberries, and 1 teaspoon almond extract for lemon zest.

From Vegan Lunch Box