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Lemon Blueberry Drop Scones

SUBMITTED BY: Jacqueline Hendershot      PHOTO BY: chryz

"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."
PREP TIME  15 Min
COOK TIME  15 Min
READY IN  30 Min
SERVINGS & SCALING
Original recipe yield: 14 servings
    
About  scaling  and  conversions

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

  1. 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.

If using frozen blueberries, do not thaw before adding to batter.

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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 18, 2007 by Emily
These were wonderful! I replaced the lemon peel for the juice of one lemon and I left the peel out of the glaze, which I doubled. This made about 11 giant scones. I might make them smaller next time. I would recommend fresh blueberries for this one. They just pop in your mouth. Will definitely make this one again.

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2007 by GRANNYLOOHOO
My first time making scones, and I'm sold on these! I only had 1/2 cup vanilla yogurt, so I added some cream to make up for the liquid. My frozen blueberries were fine, but fresh would be awesome. These are a definite keeper, and I will try the lemon yogurt next time.

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 12, 2007 by momof2boys
Wow-these were the opposite of all other scones I have made in the past-they were moist!!! They didn't crumble as soon as you bit into them and the whole family inhaled them! I didn't have any blueberries so I used raisins, and I used non-fat lemon yogurt! They were the best! I plan to make these again and again and try different flavors of yogurt and different fruits added!

2 users found this review helpful


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