Berry Breakfast Scones

Directions

1. 1
   For the scones:
2. 2
   1. Preheat oven 350 F.
3. 3
   2. In a small bowl, combine the flours, baking powder, and salt.
4. 4
   3. In a medium mixing bowl, whisk together the yogurt, sugar, half-and-half, vanilla, and lemon zest.
5. 5
   4. Pour the flour mixture into the wet ingredients and gently mix until just barely combined. Be careful not to over mix.
6. 6
   5. Using a wide spoon, gently stir in the berries (make sure to set a few aside to place on top).
7. 7
   6. Spoon the dough into a parchment paper lined baking sheet and shape/flatten into a large circle. If you find your dough to be too sticky, wet your hands slightly before patting it down.
8. 8
   7. Press remaining berries on top and sprinkle with the remaining sugar.
9. 9
   8. Bake for 38 minutes. If you find the edges are browning too much, loosely lay strips of foil along the edges. I placed stripes of foil over the edges around the 25 minute mark. Depending on the thickness of your scones, the baking time will vary slightly
10. 10
    9. Once a toothpick can be inserted in the center cleanly removed, remove from oven and allow to cool before slicing.
11. 11
    For the glaze:
12. 12
    1. In a small bowl, beat the cream cheese, half-and-half and powdered sugar until smooth. Use less half-and-half for a thicker glaze; use more for a thinner one.
13. 13
    2. Spoon glaze into a small zip bag, snip off the corner with kitchen scissors and drizzle away. Enjoy.
14. 14
    3. Because of the berries, you'll want to refrigerate any leftovers.