Ingredients
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup lemon yogurt
1 egg
1/4 cup butter or margarine, melted
1 cup fresh or frozen blueberries*
GLAZE:
1/2 cup confectioners’ sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
Directions
In a large bowl, combine the first six ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries. Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400 degrees F for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.
