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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
Preheat oven to 400 degrees.
In a large bowl, combine the first 6 ingredients.
In another bowl mix the yogurt, egg and butter.
Stir the wet mixture into the dry mixture just until moistened.
Fold in blueberries.
Drop using a large cookie scoop (approx. 3 tablespoons) onto a greased baking sheet. Or use parchment paper or a silpat.
Bake for 15 minutes or until lightly browned.
Combine glaze ingredients and drizzle over warm scones.
Recipe Notes
If using frozen blueberries, do not thaw before mixing into dough.