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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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A nice sweet treat with a cup of tea! Drop them free-form onto a baking sheet for craggy biscuits or make them a little more shapely by using your hands or a small ice cream scoop. Either way, they taste great. Ingredients:
2 -2 1/2 cups all-purpose flour |
1/3 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
8 ounces lemon yogurt |
1 egg, lightly beaten |
1/4 cup butter or 1/4 cup margarine, melted |
1 teaspoon grated lemon, rind of |
1 cup fresh blueberries or 1 cup frozen blueberries |
1/2 cup confectioners' sugar |
1 tablespoon lemon juice |
1/2 teaspoon grated lemon, rind of |
Directions:
1. Combine dry ingredients.
2. Combine yogurt, egg, butter and lemon peel; stir into dry ingredients.
3. Fold in blueberries.
4. Drop by tablespoon onto a greased baking sheet.
5. Note: to make biscuits that are more shapely, round the tablespoon of dough in your floured hands or use a small ice cream scoop that has a scraping bit (you know the kind with the thumb level that scrapes the scoop out of the hollow!) and then place on baking sheet.
6. Bake at 400 F for 15-18 minutes or until lightly browned.
7. Combine glaze ingredients; drizzle over warm biscuits.
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