Lemon Blueberry Drop Scones
Total TimePrep/Total Time: 30 min.
- 2 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon grated lemon zest
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup lemon yogurt
- 1 large 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 zest
- 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.
Editor's NoteIf using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts1 each: 158 calories, 4g fat (2g saturated fat), 25mg cholesterol, 192mg sodium, 28g carbohydrate (13g sugars, 1g fiber), 3g protein.
Jun 19, 2018
They are so simple to make and delicious. I add more lemon zest than the recipe calls. The blueberries are just starting to come in locally and I make these almost every week. I made one batch using vanilla greek yogurt and used strawberries instead of blueberries. It was also delicious.
May 13, 2018
These scones were delicious, although they are more moist than traditional scones. The lemon glaze really added a lot to the flavor. I used fresh blueberries and it was so good to bite into one and get that little pop of berry. This recipes is a delight to the senses. I'll be making them again.
Jan 27, 2018
These were very good in taste although not as much lemon flavor as I would have liked. Also, the batter was so stiff that it was very difficult to fold in the blueberries.
Jan 1, 2017
Fantastic!!! I make these almost every weekend. I do alter the resipe a bit, I omit the baking soda and sometimes the sugar, I do double the lemon zest in both the batter and the glaze. I also use a lemon essential oil that adds so much more flavor, then instead of baking them I use my waffle iron.
Oct 23, 2016
I made these this morning and they were gone in a matter of minutes. Very easy to make. Good flavor although I did add a little bit of lemon juice to the batter!
Mar 20, 2016
These are FABULOUS! So easy to make. I made a trial batch today for Easter breakfast. I prefer not too sweet in a scone and these fit the bill. I used fresh blueberries, and Greek lemon yogurt. I also made them smaller, making 28 scones out of one batch. Baked for 13 minutes for that size.
Feb 11, 2015
These are the best!! I add a little more sugar to the batter as I like them just a tad sweeter. I get complements every time I make them.
Feb 11, 2015
These are really good. I have never had nor made scones before but these are delicious and I'm not a fan a blueberries. I do agree with other reviewers that they need more lemon flavor. Next time I will add lemon juice in the mix and double the zest....Also double the glaze.I just made these again because I had leftover blueberries, but after I mixed the first 6 ingredients I realized I had no lemon yogurt so I used sour cream instead, still delicious! I also added more lemon zest and more lemon juice to enhance the flavor. I say this second batch is better but I liked the texture more of the first batch, but my mom likes the texture of the second batch so either way you can't really go wrong!
Feb 10, 2015
These are really good. For those of you who want more of a lemon taste. I fresh squeezed a whole lemon after zesting it. Used enough juice for the glaze and then dumped the rest in the batter. I also did the same with the zest. I think it was close to double the amount of zest and a couple of tablespoons of juice. Very lemony and very good :)
Mar 22, 2014
Will not make again!
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