Lemon Love Blueberry Scones

- 2 c. unbleached all purpose flour - ⅓ c. white sugar - ½ teaspoon. baking soda - 2 teaspoon. baking powder - ¼ teaspoon. salt - 1 large egg - 1 -8 oz. container lemon yogurt or plain yogurt* - ¼ c. melted butter, cooled - 2 teaspoon. fresh lemon zest - divided - 1 c. fresh blueberries - ½ c. powdered sugar - 1 to 1¼ tablespoon. fresh squeezed lemon juice* - 2 to 3 tablespoon. white or clear sparkling sugar

Heat oven to 400 degrees. Stir the flour, white sugar, baking soda, baking powder and salt together in medium bowl. Whisk the egg in a small bowl, then add the melted butter, lemon yogurt and 1 teaspoon. of the lemon zest. Mix until combined. Add the wet ingredients the the dry and combine just until moistened. Fold in the blueberries. Drop heaping spoonfuls of dough onto a parchment lined baking sheet, leaving about and inch between each scone. Sprinkle the tops with half the sparkling sugar and then place in the preheated oven. Bake for 15-18 minutes until light but slightly browned on top. Let rest for a couple of minutes and then transfer to a parchment lined cooling rack. Whisk the powdered sugar, 1 tablespoon. of the lemon juice and remaining lemon zest in a small bowl. Add additional lemon juice if needed. Drizzle glaze over warm scones and sprinkle tops with remaining sparkling sugar. Serve warm. Store in airtight container and reheat in microwave. *If using plain yogurt, add the extra ¼ tablespoon fresh lemon juice as noted in the ingredients list.