BISCUITS - LEMON BLUEBERRY

By akselden

Ingredients

• Lemon Glaze:
• 2 C. all-purpose flour
• 1/4 C. granulated sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/4 C. butter
• 1 egg, slightly beaten
• 1 8-oz. carton lemon or orange yogurt
• 1 tsp. finely shredded lemon or
• orange peel
• 1 C. fresh or frozen unsweetened
• blueberries
• 1 C. powdered sugar, sifted
• 1 tsp. finley shredded lemon peel
• 1 tsp. vanilla
• 2 - 3 tsp. lemon juice

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 400 degrees.

2. In a large bowl, mix flour, sugar, baking powder, soda and salt. Using pastry blender, cut in butter to form coarse crumbs. Make well in center of mixture.

2. In a small bowl, stir together the egg, yogurt and peel. Add to flour mixture and stir till moistened. Fold in berries.

3. Drop by rounded tablespoons onto a greased baking sheet. Bake in a 400° oven for 15 to 18 minutes or till golden.

4. Lemon Glaze: In a medium mixing bowl, mix 1 cup sifted powdered sugar, 1 teaspoon finely shredded lemon peel or orange peel, 1 teaspoon vanilla and 2 to 3 teaspoons lemon juice for a drizzle.

5. Remove scones to wire rack. Drizzle glaze over warm biscuits. Serve warm.