For 8 scones:
1 1/4 cup unbleached flour
1 tbsp baking powder
1/2 tsp lite salt
1/3 cup flaxseed meal
1/4 cup sugar
3/4 cup milk
1 cup frozen blueberries
Preheat the oven to 450F, and spray a cookie sheet with non-stick spray. (I prefer a pump-style sprayer filled with olive oil.)
Mix the dry ingredients together. Add the milk and stir well. Add the blueberries and mix them in as well as you can.
Turn the dough out onto a board or counter top. With your hands, gently knead the blueberries into the dough. Work quickly so the blueberries do not melt. When the berries are distributed evenly through the dough, flatten it with your fingers to about 1 1/2" thick. Cut the dough into 8 pieces. Transfer the pieces to the cookie sheet. It will be a sticky mess and you will need to scrape them underneath with either your hands or a pie lifter. On the cookie sheet, round the corners of the scones and re-flatten each to about 1 1/2 " thick again. It is important for them to be uniform in height, but not in diameter.
Bake for 15 minutes at 450F. Allow them to cool for ten minutes before serving.