Jan's Lemon Blueberry Scones & Lemon Cream Cheese

Scones
2 1/4 cup flour
1/3c sugar
2 t baking powder
1 t grated lemon peel
1/2 t baking soda
1/4 t salt...
1 cup lemon yogurt
1 egg, beaten
1/4 cup butter, melted
1/3 cup dried blueberries

Lemon Cream Cheese
8oz cream cheese softened
2 T milk
2 T grated lemon peel
1 T powdered sugar

Scones

In a large bowl, combine the first six ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries.

Turn out onto floured board and pat into a round that is about 1" thick and and cut into rounds or triangles.

You can also make drop scones by dropping 2 Tablespoons (or ice cream scoop) 2" apart onto a greased baking sheet.  Another option is to brush the tops of the Scones with 1 egg white and 1 teaspoon water, beaten and then sprinkle the tops with Sugar, prior to baking.

Bake at 375 degrees for 15-18 min (for medium scoop or round cut) and 16-20 min (for large scoop or yriangles) or until lightly browned.

*If using frozen blueberries, add 1 cup and do not thaw before adding to batter.

Lemon Cream Cheese

Combine cream cheese, milk, lemon peel, and sugar in small bowl. Stir with wooden spoon until thoroughly blended.