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Ingredients:
1 Tealightful Treasures Scottish Oat Scone Mix
1 8 oz. container vanilla yogurt (naturally sweetened)
4
tablespoons melted butter
3 tablespoons almond milk
1/2 to 3/4 cup fresh blueberries
1-1/2 teaspoon almond extract
1/2 cup silvered toasted almonds
2 teaspoons lemon zest - optional
Glaze (optional):
1-1/4 cup confectioners sugar
3 tablespoons almond milk
1/2 teaspoon almond extract
... or serve with Lemon Almond Cream (click
here for Lemon Almond Cream recipe)
Preparation:
Preheat oven to 400 degrees
Add scone mix to large mixing bowl. Mix yogurt, butter, almond
milk, fresh blueberries, almond extract, 1/4 cup toasted almonds
and lemon zest. Add liquid mixture to dry scone mix. Gently
fold until dry ingredients are wet. Form a ball and move to
wax paper. Flatten dough into 1 inch thick round. Cut into
8 pie-shaped wedges. Bake 10-12 minutes.
Glaze:
Mix confectioners sugar with almond milk and almond extract.
Consistency should be fluid. Drizzle glaze onto cooled scones
and top with remaining almonds.
Preparation:
10 minutes, cool 10 minutes before glazing.
Yield: Makes about 8 large scones.
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