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Lemon Blueberry Drop Scones

By: Jacqueline Hendershot

"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."

Rate/Review | Read Reviews (189)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 14 servings

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 lemon yogurt
1 egg
1/4 cup butter or margarine, 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 degrees F for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.