We love these Lemon-Blueberry Scones, and with yogurt almost always on sale, and blueberries for a dollar last week, we jumped at the opportunity to start our snowy Saturday morning in this way.
Lemon Blueberry Scones - Mom's Kitchen
2 C flour
1/3 C sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 (8oz) carton of lemon yogurt (do not use Yoplait Whips)
1 egg, lightly beaten (may use egg white)
3-4 T olive oil
1 tsp. grated lemon peel (or you may add about 1/2 tsp. lemon juice)
1 C fresh or frozen blueberries
1 T lemon juice
1/2 tsp. grated lemon peel
1/2 C powdered sugar
In a large bowl, combine dry ingredients. In a small bowl, combine yogurt, egg, oil and lemon peel. Stir wet ingredients into dry ones until just moistened. Fold in blueberries.
Drop by tablespoonfuls onto a greased cookie sheet.
Bake at 400 for 15-18 minutes or until slightly browned. Combine glaze ingredients, and drizzle over warm biscuits. Enjoy!
This recipe is linked to: Lemon Round-Up, Ingredient Spotlight