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Lemon Blueberry Drop Scones Recipe

I enjoy serving these fruity scones for baby and bridal showers. They're a bit lower in fat than other scone recipes, so you can indulge with little guilt.

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Lemon Blueberry Drop Scones Recipe

Prep/Total Time: 30 min.

Yield: 14 Servings

15 15 30

Ingredients

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 (8 ounces) lemon yogurt
1 egg
1/4 cup butter, melted
1 cup fresh or frozen blueberries
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel

Directions

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° for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones. Yield: 14 scones.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 serving (1 each) equals 158 calories, 4 g fat (2 g saturated fat), 25 mg cholesterol, 192 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Lemon Blueberry Drop Scones in Best of Country Breads , p99

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