Lemon Blueberry Drop Scones Recipe

Lemon Blueberry Drop Scones Recipe

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup lemon yogurt
  • 1 egg
  • 1/4 cup butter or margarine, melted
  • 1 cup fresh or frozen blueberries
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon peel
  1. In a large bowl, combine the first six ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries. 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.
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