I enjoy serving these fruity scones for baby and bridal showers. They're a bit lower in fat than other scone recipes, so you can indulge with little guilt. —Jacqueline Hendershot, Orange, California
Category: Breakfast
Cuisine: not set
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) lemon yogurt
1 egg
1/4 cup butter melted
1 cup fresh or frozen blueberries
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
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