Dairy-free Blueberry Scones

These scones are my all-time favorite dessert!  They are great with coffee, tea, or alone.

Makes about 12 scones

2 cups all purpose flour
1 teaspoon baking powder
3 tablespoons Fleischmann's Unsalted Stick Margarine, cut into small chunks
1 cup Tofutti sour cream
1 cup blueberries

Preheat oven to 425 degrees F. Grease a cookie sheet (or line with parchment paper) and set aside.

In a large mixing bowl, mix flour with baking powder and margarine until the margarine chunks are well coated. Add sour cream and stir until well incorporated. Add blueberries and gently fold into the batter.

Drop dollops of batter with a tablespoon on cookie sheet. Bake for about 15-18 minutes or until golden brown.