Miller Blueberry Scones

Heres what I made for breakfast this morning. I used vegetarian egg replacer instead of eggs, because I can't keep eggs, I just don't use them that much. I also used sour cream, but if you have plain yogurt, you can use that instead. They are pretty much interchangeable in recipes, but remember that sour cream is well just that sour cream and can contain a lot of fat so opt for the lighter versions. I have only been able to find one variety of fat free sour cream worth eating. Dried blueberries have a higher nutritional value then the fresh variety. Quite a few fruits are like that, so be sure to use the dried in this version. You can add 1 tbsp of water if you like to make them plump up before using them.

Millet Blueberry Scones

Ingredients:

½ cup white flour

½ cup whole wheat

1 cup millet flour

2 tbsp rolled oats

3 tsp baking powder

½ tsp salt

½ tsp baking soda

3 tbsp sugar

¼ cup safflower oil

¼ applesauce

4 eggs or egg replacer

¼ cup sour cream (or yogurt)

¾ cup dried blueberries

Directions:

Preheat oven to 400F.

Combine all dry ingredients in a medium bowl and mix thoroughly.

Whisk the oil, eggs, oil, applesauce, and sour cream in a small bowl. Whisk until smooth and all incorporated.

Add the oil mixture to the dry and mix until all the ingredients are incorporated. Dust hands with flour and knead lightly to make the dough form a 6-8 inch circle.

Lightly spray cooking spray on a cookie sheet and transfer the dough to the sheet. Using a sharp knife, cut the circle into 8 wedges.

Bake at 400F for 20-30 minutes or until golden and toothpick inserted comes out clean.