- Scones:
- 2 cups all-purpose flour
- 1/3 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon lemon zest
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup lemon yogurt
- 1/4 cup melted butter
- 1 large egg
- 1 cup fresh blueberries
- Glaze:
- 1/2 cup confectioners' sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- Preheat the oven to 400 degrees F (200 degrees C). Grease a large baking sheet.
- Combine flour, sugar, baking powder, 1 teaspoon lemon zest, baking soda, and salt in a large bowl.
- Mix together lemon yogurt, butter, and egg in a separate bowl. Stir yogurt mixture into flour mixture until just moistened. Fold blueberries into mixture.
- Drop batter by heaping tablespoons 2 inches apart on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, 15 to 18 minutes.
- Meanwhile, stir together confectioners' sugar, lemon juice, and 1/2 teaspoon lemon zest in a small bowl until glaze is smooth.
- Drizzle glaze over warm scones and serve.
05/26/2019
recipepes.com
lemon drop blueberry scones, recipe
PT15M
PT1H
5
455 calories
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