Blueberries are my favorites. Ever. I love them plain. I love them in baked goods. I love them on ice cream. I love them fresh off the bush in the bog. I just love them. These delicious lemony scones are a perfect summer morning treat!
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2 C flour (you can likely use a little whole wheat)
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 Whips-type yogurts)
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
Glaze (optional):
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.
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Drop by tablespoonfuls onto a greased cookie sheet.
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Bake at 400 for 15-18 minutes or until slightly browned. Combine glaze ingredients, and drizzle over warm biscuits. Enjoy!
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We also love blueberry cake, blueberry syrup, oatmeal blueberry muffins, blueberry pancakes, berry crisp, blueberry nectarine buckle, crockpot berry cobbler, blueberry-filled oatmeal bars, and so many more that I can't wait to try!
