Lemon Blueberry Drop Scones Recipe
- 2 cups King Arthur Unbleached 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
- 1/2 cup confectioners' sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon peel
- 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.
Reviews for Lemon Blueberry Drop Scones(3)
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Will not make again!
Simple to make and a great texture. I did think it needed more lemon flavor. I'm adding more zest and some lemon extract next time to see if that helps.
I've tried several scone recipes and this makes a surprisingly light scone. Easy to make and delicious even without the glaze. My new favorite!