Blueberry Lemon Scones
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons lemon zest (or the zest of 2 lemons)
- ½ stick or ¼ cup soy margarine, or other non-dairy butter substitute, cut in pats
- 1 large egg
- 1 6 oz container Yoplait Lactose Free Vanilla yogurt
- ¼ cup soy milk, or other non-dairy milk
- 4 oz or 1 cup dried blueberries
- This recipe is vegetarian
- Produce
- Blueberries, dried (4 oz)
- Lemon (2 teaspoons)
- Condiments
- Soy margarine (1/2 stick)
- Cooking & Baking
- All purpose flour (2 cups)
- Baking powder (1 teaspoon)
- Baking soda (1/2 teaspoon)
- Salt (1/2 teaspoon)
- Dairy
- Yoplait vanilla yogurt, Lactose Free (1 6 oz container)
- Refrigerated
- Egg, large (1)
- Soy milk (1/4 cup)
Preparation
Read recipe preparation on eclecticrecipes.com
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Recipe Stats
Published February 24, 2012 (12 months ago).
60 people saved this recipe.
