2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled, cut-up
3/4 cup fresh blueberries
2 teaspoons grated lemon peel
1/3 cup honey
1/4 cup plain Greek yogurt
2 tablespoons plain Greek yogurt
1 teaspoon honey
1 to 1 1/4 cups powdered sugar
1. Heat oven to 375ºF. Whisk flour, baking powder, baking soda and salt in medium bowl. Cut in butter with pastry blender or two knives until butter is the size of blueberries. Stir in blueberries and lemon peel.
2. Whisk 1/3 cup honey, 1/4 cup yogurt and egg in small bowl until smooth. Using fork, stir into flour mixture until moistened. On lightly floured surface, pat dough to 1-inch thickness. Using 2 1/2-inch round cookie cutter, cut into 8 rounds, pressing dough scraps together as needed. Place on parchment paper-lined baking sheet.
3. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 5 minutes.
4. Meanwhile, whisk 2 tablespoons yogurt and 1 teaspoon honey in small bowl until blended. Slowly whisk in 1 cup of the powdered sugar, adding more powdered sugar to desired glaze consistency. Spoon over warm scones; let stand 5 minutes. Serve warm.
PER SCONE: 320 calories, 10 g total fat (6 g saturated fat), 5.5 g protein, 54 g carbohydrate, 45 mg cholesterol, 300 mg sodium, 1.5 g fiber