Lemon Blueberry Scones

picture from www.101cookbooks.com

Made these for breakfast yesterday and they were absolutely wonderful!  (Adapted from Lorna Sass’s amazing Complete Vegetarian Kitchen.) 

• 1 1/2 c. whole wheat flour
• 1 c. spelt flour
• 2 t. baking powder
• 1 t. baking soda
• pinch of salt
• 2 t. ground ginger (fresh grated ginger for a bigger flavor)
• 2 T. ground flax seed

Mix these dry ingredients together and set aside.

• 1 “egg” (1 T. arrowroot powder with a little water whisked together, egg, or other egg substitute)
• 1/2 c. canola oil
• 3/4 c. apple sauce
• 1/3 c. agave nectar
• 2 t. vanilla
• 2 T. juice from fresh-squeezed lemon
• 2 T. grated zest from organic lemon

Mix the wet ingredients together and add to the dry — stir well with a wooden spoon until all of the dry ingredients are well-moistened.  Then add blueberries — as many or as few as you’d like.  Drop onto cookie sheet lined with parchment paper to the size you’d like — Bake in oven at 375 degrees for 20 minutes.  Makes 5 large scones, or about a dozen small ones.