Lemon Blueberry Scones

I need to call my neighbor, Kathleen B, and give her a big hug for this recipe.

Lemon Blueberry Scones

2 cups flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp salt
8 oz. lemon yogurt (or plain yogurt and 1/2 tsp lemon extract)
1 egg
1/4 cup soft butter
1 tsp lemon peel
1 cup blueberries (fresh or frozen)

Mix dry ingredients together. Cut in butter (again, with the pastry cutter. Your investment is paying off.). Add yogurt, egg, lemon peel, and blueberries. Mix just until dry ingredients are incorporated. (If you overmix, your scones will be flat and tough. Like me.) Drop by large tablespoons-full onto greased cookie sheet (I used parchment.). Bake in preheated 400 degree oven for 15 minutes. Drizzle with lemon glaze from below.

Lemon Glaze
1/2 cup powdered sugar
1 T fresh squeezed lemon juice
1/2 tsp lemon peel
Whisk together and drizzle on scones when cooled.