Blueberry Scones

With organic blueberries put up from summer and meyer lemon zest. And did I mention that they're vegan?

recipe adapted from Breakfast, Lunch, Tea
Makes 12-15 scones
3 1/3 C all-purpose flour
1 handful whole wheat flour
2 T baking powder
2 T sugar (or agave)
1 t salt
grated zest of 1 lemon
about 1/2 C vegan margarine
about 1/2 pint blueberries
1 banana, mashed
1 1/4 C soy or rice milk

1. Preheat the oven to 400 degrees.
2. Combine both flours, baking powder, sugar and salt in a large bowl and whisk to combine. Then add the margarine and cut in until mixture resembles fresh breadcrumbs. Mix in the lemon zest and then add the blueberries.
3. Combine the mashed banana with the milk. Make a well in the middle of the flour and pour in the milk/banana mixture. Stir to combine and then bring together with your hands to form a soft but firm dough. Add more milk or flour if needed. The dough should not be sticky.
4. On a lightly floured surface pat or roll the dough into a solid shape about 1 1/4 inches thick.
5. Using a 2 inch cutter, cut the dough into rounds and place on a baking tray until they almost touch.
6. Bake in preheated oven for 15-20 minutes until lightly golden. The scones will stick together so take them gently apart when they have cooled a bit.
Best eaten warm!