Blueberry Scones

1 ¼ cups all-purpose flour
½ cup soy flour
½ cup sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
¼ teaspoon cinnamon

½ cup
margarine

½ cup frozen blueberries
2 eggs, beaten
½ cup soy milk 
 

Combine all-purpose flour, soy
flour, sugar, baking powder, salt and cinnamon in a medium bowl.  Cut in
margarine until coarsely blended.  Stir in frozen blueberries.  Combine eggs and
soy milk; stir into flour mixture; blend just until all ingredients are
moistened.  On a floured surface gently coat dough with flour and pat into a
7-inch circle.  Cut into eight wedges and place on greased baking sheet.  Bake
at 425 degrees for 12 to 15 minutes or until golden brown.  Makes 8 scones.