Lemon Blueberry Scones

Ingredients:
2 tablespoons sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 tablespoons unsweetened butter, cut up
1/2 cup blueberries, fresh or frozen
Grated peel of one lemon or 1/2 teaspoon grated lemon peel
Egg substitute equivalent to 2 eggs
1/2 cup skim milk or buttermilk

Directions:
Preheat oven to 425-degrees.

In medium bowl mix together dry ingredients. Add butter and cut into flour mixture with a pastry blender or a fork. Add berries and lemon peel. Stir gently.

In small bowl, whisk together egg substitute and milk, pour into dry ingredients. Gently combine until moistened. Set mixture aside for 15 minutes.

Divide in half. Pat each half onto a floured board to about 1/2-inch thickness. Shape each into a circle and cut into 6 pieces.

Bake on a non- stick cookie sheet in preheated oven for about 12 minutes or until lightly golden. Freeze extra scones in air- tight containers.