Lemony Blueberry Polenta Scones

2/3 cup pastry flour
2/3 cup almond meal
2/3 cup polenta
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup lowfat lemon yogurt
1 egg
1/4 cup butter, melted
1 cup fresh or frozen blueberries

GLAZE:
1 cup confectioners' sugar
2 tablespoons lemon juice
1 teaspoon grated lemon peel



In a large bowl, combine the flour, almond meal and polenta. Stir in the sugar, baking powder, baking soda, salt and lemon peel. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries. Do not over-mix. Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400 degrees F for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.

Makes 15 biscuit-size scones.