Berry Breakfast Scones

For the scones:
1. Preheat oven 350 F.
2. In a small bowl, combine the flours, baking powder, and salt.
3. In a medium mixing bowl, whisk together the yogurt, sugar, half-and-half, vanilla, and lemon zest.
4. Pour the flour mixture into the wet ingredients and gently mix until just barely combined. Be careful not to over mix.
5. Using a wide spoon, gently stir in the berries (make sure to set a few aside to place on top).
6. Spoon the dough into a parchment paper lined baking sheet and shape/flatten into a large circle. If you find your dough to be too sticky, wet your hands slightly before patting it down.
7. Press remaining berries on top and sprinkle with the remaining sugar.
8. Bake for 38 minutes. If you find the edges are browning too much, loosely lay strips of foil along the edges. I placed stripes of foil over the edges around the 25 minute mark. Depending on the thickness of your scones, the baking time will vary slightly
9. Once a toothpick can be inserted in the center cleanly removed, remove from oven and allow to cool before slicing.

For the glaze:
1. In a small bowl, beat the cream cheese, half-and-half and powdered sugar until smooth. Use less half-and-half for a thicker glaze; use more for a thinner one.
2. Spoon glaze into a small zip bag, snip off the corner with kitchen scissors and drizzle away. Enjoy.
3. Because of the berries, you’ll want to refrigerate any leftovers.