Ingredients:
6 Tbs. warm water
2 Tbs. flaxseed meal
2 cups All-Purpose Flour
1/4 cup granulated cane sugar
2 tsp. gluten-free baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
4 Tbs. Earth Balance Coconut Spread, very cold
3/4 cup coconut yogurt, vanilla flavor
1/2 cup fresh or frozen blueberries
2 Tbs. granulated cane sugar for topping
1 tsp. ground cinnamon for topping
Directions:
Preheat oven to 400F.
Line baking sheet with parchment paper.
Stir together water and flax seed meal in a small bowl.
Set aside for 10 minutes.
Whisk together flour, sugar, baking powder, baking soda and cinnamon in a large bowl.
Cut Coconut Spread into the dry ingredients using a pastry cutter.
Stir in flax seed meal mixture and yogurt until just mixed.
Gently fold in berries.
Turn dough out onto flour-dusted surface.
Form into a 3/4 inch thick rectangle.
Cut into triangles using a large knife or bench scraper.
Place scones onto baking sheet.
Mix sugar and cinnamon together and sprinkle over the tops of the scones.
Bake 8 to 10 minutes, until lightly browned.
Use care not to overbake.