Reduced Fat Lemon Blueberry Scones are every bit as tender and flaky as full fat scones and a little less damaging to the waistline.
2 1/2cupsall purpose baking mix with leaveningaka Bisquick
6ounceslemon yogurt (or plain yogurt plus 1 tablespoon lemon juice and 1 tablespoon sugar)
1/4cupheavy whipping cream
1tablespoongrated lemon peeluse more if using plain yogurt/lemon juice combo
1tablespoonheavy whipping creamor half and half
1teaspoongrated lemon peeloptional
Heat oven to 400 degrees. Spray a cookie sheet with baking spray.
In a large bowl whisk together baking mix and 1/3 cup sugar. Cut in cold butter with a pastry blender or fork until crumbly (bits of butter are good!)
In a small bowl whisk together egg, yogurt, 1/4 cup whipping cream and lemon peel. Add to the baking mix mixture until just combined. GENTLY, fold in blueberries without breaking them if at all possible (they look better this way!)
Place dough on the prepared cookie sheet and shape into an 8 inch circle. Brush dough with 1 tablespoon whipping cream, then sprinkle with 1 tablespoon sugar. Dip a sharp knife into additional baking mix (or flour) and cut circle into 8 wedges, but do not separate.
Bake until golden brown, approximately 15-20 minutes. Recut wedges along the lines you made before baking and gently move to a rack to cool for 5 minutes.
In a small bowl combine powdered sugar, lemon juice and additional lemon peel, if using. Drizzle over the scones and serve warm.