BLUEBERRY DROP SCONES

2 cups TC Multi-baking mix, plus 2 Tbs for rolling berries
1 tablespoon baking powder
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup non-dairy “milk” such as Dari-free (made up as per manufacturer’s instructions)
1 tsp Egg-replacer + 1 Tablespoon water beaten until dissolved

1 or 2 drops yellow food color (optional)
1 cup fresh or frozen blueberries thawed

Method:

Preheat oven to 400 degrees F.

1. In a large bowl, mix together 2 cups TC-multi-baking mix, baking powder, and sugar thoroughly.

2. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with the baking mix and resemble bread crumbs. (Instead you can use a food processor to mix all of them together until the mixture resembles breadcrumbs)

3. In another bowl, mix "milk" , egg-replacer and the yellow color together, and then add to the dry mixture. Mix just to incorporate, do no overwork the dough.

4. Roll blueberries in the 2 Tbs multi-baking mix  to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked.

5. Fold the blueberries into batter, being careful not to bruise.

6. Drop large tablespoons of batter on an ungreased cookie sheet.

7. Bake for 15 to 20 minutes until brown.

8. Cool before applying orange glaze.

Orange Glaze:
2 Tbs unsalted butter
2 cups powdered sugar, sifted
1/2 cup orange juice

1 Tbs orange zest

Combine butter, sugar, orange zest, and juice in a saucepan. Cook ON A VERY LOW HEAT until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze harden.

NUTRITIONAL INFORMATION FOR THE SCONES ONLY:

The value of each scone changes with the number of scones that are made from this recipe.

NUTRITIONAL INFORMATION FOR THE GLAZE ONLY: