Go Back
Print

Lemon Blueberry Drop Scones (she: Jana)

Course Bread
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 14 scones

Ingredients

  • 2 cups flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon grated lemon zest
  • 1 cup lemon or vanilla yogurt
  • 1 egg
  • 1/4 cup butter melted
  • 1 cup fresh or frozen blueberries
  • Glaze:
  • 1/2 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon zest

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine the first 6 ingredients.
  3. In another bowl mix the yogurt, egg and butter.
  4. Stir the wet mixture into the dry mixture just until moistened.
  5. Fold in blueberries.
  6. Drop using a large cookie scoop (approx. 3 tablespoons) onto a greased baking sheet. Or use parchment paper or a silpat.
  7. Bake for 15 minutes or until lightly browned.
  8. Combine glaze ingredients and drizzle over warm scones.

Recipe Notes

If using frozen blueberries, do not thaw before mixing into dough.