Lemon Blueberry Drop Scones
I enjoy serving these fruity scones for baby and bridal showers. They're a bit lower in fat than other scones, so you can indulge with little guilt. —Jacqueline Hendershot, Orange, California
Ingredients
- 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, room temperature
- 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 zest
Reviews
This recipe is definitely a keeper, so easy to make and so delicious especially warm out of the oven. I added more lemon zest and made with both blueberries and with cranberries, delicious with both. These can be made with plain Greek yogurt and lemon essence instead, they turn out so good.
I made these for a tea party and they were a hit. Best served warm.
They are easy to make and taste amazing!!! I made two SLIGHT changes...I left out the zest because the lemon yogurt I bought had zest already in it and I added about 1/2 T salted butter to the icing/glaze on top.
These are delicious and very moist! I used more lemon zest and berries. They kept very moist and flavorful for several days in a sealed container.
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These were good and simple to make but definitely eat them fresh. They did not keep over to the next day very well.
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.
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.
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.
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.