Greek Yogurt Blueberry Lemon Scones
19 STEPS
Measure 1 1/2 cups white flour
1
1/2 cup whole wheat flour
2
1/2 t salt, 1 T baking powder, 1/2 t baking soda, 1/4 cup granulated sugar. Add to flour mixture.
3
1 t. Lemon zest
4
1 stick VERY cold butter. Using a micro plane grater will make the butter pieces very small.
5
Using your fingers, work butter into dry mixture until it resembles a coarse meal.
7
In a small bowl, whisk an egg,
8
1 cup Greek Non fat yogurt,
9
3 T milk,
10
2 t. Pure vanilla
11
Whisk whisk,,,
12
Add egg mixture to dry ingredients
13
Add 1 cup blueberries (fresh or frozen)
14
Mix well, turn out onto parchment paper-lined cookie sheet, form into circle, brush with egg wash
15
Cut into 8 pie shaped wedges
16
Sort of... Bake at 400 for 18-20 minutes
17
Prepare lemon glaze- (lemon juice, lemon zest, confectioner sugar)
18
Let cool, drizzle frosting Consume
19