Blueberry Lemon Scones
- Author: The Peach Kitchen
- 1 cup All- Purpose Flour
- 1 cup Whole Wheat Flour
- 1/4 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 6 tbsp. of butter {chilled}, cut into small pea size pieces
- 1 cup blueberries
- 1 cup of greek yogurt
- 1 tsp lemon extract
- 1 egg
- Lemon Glaze:
- 1 tsp. of lemon zest
- 1 tbsp of lemon juice
- 2 tbsp non-fat Milk
- 3/4 cup of powdered sugar
- Preheat the oven to 400ºF.
- In a bowl, combine the flour, sugar, baking powder and baking soda.
- Use a knife, to cut butter until it resembles small peas and add the butter to flour mixture.
- Stir in the berries.
- In a small bowl, mix together the egg, lemon extract, and yogurt.
- Stir the yogurt mixture into the dry ingredients and stir until just combined.
- Dump the dough onto a flour-dusted work surface and “knead” 3-4 times. {as much as you can, it will be very crumbly}
- Pat into a circle about 1/2 an inch thick.
- Cut into 10-12 wedges and transfer to a baking sheet.
- Bake for 12-14 minutes at 400
- To make a yummy lemon glaze to drizzle over the scones, combine powdered sugar, lemon zest, lemon juice, and milk to a small bowl.
- Mix well and drizzle over warm scones after they come out of the oven.