*Lemon Blueberry Drop Scones*
Makes 12 to 14

Deliciously moist, flavored with lemon and stogged full of lucious blueberries!

2 cups flour
1/3 cup sugar
2 tsp baking powder
1 tsp grated lemon zest
1/2 tsp baking soda
1/4 tsp salt
1 cup (8 ounces) lemon yoghurt
1 large egg
1/4 cup butter melted
1 cup of fresh or frozen blueberries

Glaze:
1/2 cup icing sugar, sifted
1 TBS fresh lemon juice
1/2 tsp grated lemon zest

Preheat the oven to 400*C/200*F/ Gas mark 7.  LIne a large baking sheet with parchment paper.  Set aside.

Whisk together the flour, sugar, baking powder, lemon zest, baking soda and salt in a large bowl.  Beat together the yoghurt, egg and butter.  Add all at once to the dry ingredients.  Stir to moisten evenly without over mixing.  Fold in the berries.

Drop by heaped tablespoonfuls onto the prepared baking sheet, leaving 2 inches of space in between each.  Bake in the preheated oven for 15 to 18 minutes, until lightly browned and well risen.  Remove from the oven.

Whisk together the glaze ingredients until smooth.  Drizzle over top of the warm scones.  Serve warm.