These go down easy; not too sweet. Modified by me to be nondairy, from Cooking Light.
1/2 cup nondairy creamer
1/4 cup sugar
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons margarine, cut into small pieces
1 cup fresh blueberries
1/4 cup finely chopped pecans, toasted
1 large egg white, lightly beaten
2 tablespoons sugar
Combine the first 5 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries and pecans. Add creamer mixture, stirring just until moist (dough will be sticky).
Turn dough out onto a floured surface; pat dough into an 8″ circle. Cut dough into 10 wedges, and place dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle with 2 tablespoons sugar.
Bake scones at 375 degrees F for 18 minutes or until golden.