Lemon Blueberry Scones

Name: Lemon Blueberry Scones Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 2 cup Flour - Gold medal all purpose flour; 6 tsp Baking Powder; .25 tsp Salt; .25 cup unpacked Brown Sugar; 1 tbsp Lemon Peel; 1 serving Lemon fresh squeezed juice of one whole lemon; 1 cup unthawed Blueberries frozen (unsweetened); .25 cup Butter unsalted; 1 cup Dannon - Greek Yogurt - Plain; 1 large Egg fresh whole raw

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 12

Ingredients

2 cup Flour - Gold medal all purpose flour 6 tsp Baking Powder .25 tsp Salt .25 cup, unpacked Brown Sugar 1 tbsp Lemon Peel 1 serving Lemon, fresh squeezed, juice of one whole lemon 1 cup, unthawed Blueberries, frozen (unsweetened) .25 cup Butter, unsalted 1 cup Dannon - Greek Yogurt - Plain 1 large Egg, fresh, whole, raw

Directions

Combine all of the dry ingredients in a large bowl, cut in the cold butter, add the frozen berries and toss to coat with flour mixture. Scramble the egg and add yogurt, stir to blend, add the lemon juice and then stir into the dry ingredients just until combined. Do not overmix. Spray baking sheet with canola oil spray. Drop the scone mixture by the spoonful onto sheet pan. (Makes 12 good sized scones) Bake in a 350 degree fahrenheit oven for approx 20 minutes.

Serving Size:�makes 12 scones

Servings Per Recipe: 12

Nutritional Info Amount Per Serving