Blueberry Cornmeal Scones with Brown Sugar Greek Yogurt Glaze

My hubby got me "the" stand mixer for my birthday... I took this as a challenge to find healthy recipes I could use it with. I'm not going to lie, I've snuck some sweeter ones in, too! Sometimes you just need that one perfect recipe that melds sweet with the perfect touch of savory. I started out with a blueberry scone recipe from BHG, but found myself without a large majority of ingredients, so I improvised a little... Or a lot! I have to say, it turned out quite marvelous!!! I found myself going back for seconds and thirds (maybe even fourths)! I foresee this one becoming a weekend regular in our house!

Ingredients:

Blueberry Cornmeal Scone

1 1/3 cups GF baking mix

2/3 cups cornmeal 

1/3 cup butter, cubed

1/4 cup brown sugar

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/4 cup + 2 Tbsp Greek yogurt

1 egg

2 Tbsp milk

1 cup blueberries

Brown Sugar Greek Yogurt Glaze

1/6 cup butter, melted (remainder of 1 stick)

2 Tbsp Greek yogurt

1 Tbsp brown sugar

Recipe:

Preheat oven to 450 degrees.

Grease a large baking sheet. I like to line mine with a silpad or parchment.

Whisk together baking mix, cornmeal, brown sugar, baking powder, salt, and baking powder.

Cut butter into mixture until texture resembles oatmeal.

Stir in Greek yogurt, egg, and milk until just combined.

Fold in blueberries.

Drop dough by the spoon full onto the baking sheet. Leave an inch in between. Makes 12 scones.

Bake at 450 degrees for 12-15 minutes, until golden brown.

Whisk together melted butter, Greek yogurt, and brown sugar.

Drizzle glaze over warm scones.

Enjoy!!!