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For the scones:
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1. Preheat oven 350 F.
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2. In a small bowl, combine the flours, baking powder, and salt.
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3. In a medium mixing bowl, whisk together the yogurt, sugar, half-and-half, vanilla, and lemon zest.
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4. Pour the flour mixture into the wet ingredients and gently mix until just barely combined. Be careful not to over mix.
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5. Using a wide spoon, gently stir in the berries (make sure to set a few aside to place on top).
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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.
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7. Press remaining berries on top and sprinkle with the remaining sugar.
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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
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9. Once a toothpick can be inserted in the center cleanly removed, remove from oven and allow to cool before slicing.
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For the glaze:
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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.
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2. Spoon glaze into a small zip bag, snip off the corner with kitchen scissors and drizzle away. Enjoy.
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3. Because of the berries, you'll want to refrigerate any leftovers.
