Blueberry Yogurt Scones w/ Lemon Glaze

I have recently discovered that I love scones. I had my first scone a few months ago at panera bread, it was an orange scone and it was insanely delicious. I used to think that scones were supposed to be a very dry biscuit mix but I have found that they can also be moist and almost cake like. I of course prefer the moist ones but really I think that both versions are good, as long as I have a cup of tea to dunk them in. Once I found out I liked scones I began making them at home. I didn't have a pastry blender at the time so I was using a combination of butter knives and a fork to break up the butter. I am happy to announce though that I recently bought a pastry blender and it saves a lot more time in the kitchen using the pastry blender than knives. Another way to blend the butter into the flour is to put the butter and a box grater into the freezer for about 20 minutes or until butter is frozen and grate the frozen butter.


I used frozen blueberries for this recipe which is why the scones turned out multi-colored. Fresh were not on sale and I always have bags of frozen fruit in my freezer so I used what I had. The scones were really easy to make and took no time at all to throw together. Compared to the price you pay for one and how much it is to make one, you end up saving a lot of money making your own. Plus there is nothing better than a fresh warm scone right from the oven.

• 1 c. all-purpose flour
• 2/3 c. whole wheat flour
• 2 Tbsp. sugar
• 1 Tbsp. baking powder
• 3 Tbsp. margarine/butter, softened
• 1/2 c. plain fat free yogurt
• 2 Tbsp. skim milk
• 1 c. blueberries
• 1 tsp. vanilla extract
• zest of 1 lemon

Glaze

• 1 c. powdered sugar
• juice of one lemon
• lemon zest (optional)
  

1. Preheat oven to 400° F.
2. Mix together flours, sugar and baking powder in a large bowl.
3. Cut in flour using two butter knives, a fork or a pastry blender until the flour looks like course meal.
4. Add wet milk, lemon zest, vanilla and yogurt and mix until wet. Carefully fold in the blueberries.
5. Pat dough into a 1 inch thick circle on parchment paper lined baking sheet and cut into 8 wedges.
6. Bake for 15 minutes or until golden brown. Remove from heat and let cool.
7. To make glaze mix together the powdered sugar, lemon juice and zest and drizzle over the scones.

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