Very light, kind of fluffy. Not like a typcial scone that is a little dryer and needs jam/clotted cream.

These are awesome the first day, but they don't keep. Next time I'll half the recipe so I don't have to waste any.

Outstanding!! I only had 6 oz blueberry pomengranate flavored yogurt and I substituted the zest with lemon extract but these scones are so delish!! Not the normal scone texture but a delight to put in your mouth!!

SO good! I am eating one fresh from the oven right now and it's the best scone I've ever had. I had no problems with the recipe as it is (I also used raspberry yogurt instead of lemon). Thanks so much for this recipe!

They really are like a muffin top instead of a true scone, but they are still delicious! We used 1 cup of whole wheat flour, 1/3 cup wheat germ, brown sugar instead of white, and kefir instead of yogurt. The glaze gives these scones the right amount of sweetness. Thanks for a great recipe!

These were easy and fast to whip up and taste great. I made them for a bunch of family and went over really well. My aunt even asked for the recipe.

These scones were delicious. I especially loved them warm. I made a few changes though. Instead of lemon zest in the batter, i used about a tablespoon of lemon juice. I also added 1/4 of a cup of brown sugar and then the rest of the 1/3 cup was white sugar. Instead of Lemon Yogurt i used blueberry yogurt. It made about 10 scones. And a tip: When drizzling on the glaze, put them on a wired rack with paper towels or waxed paper at the bottom. Then you can drizzle the scones with the amazing glaze. It's an easier clean up.

Hi All I bought a mix for Lemon Blueberry Scones from a gormet shop. ($6.29) They were so AWEFUL so I came to my computer and started searching for a recipe. I found all kinds but ran acrross yours. The recipe sounded easy enough and the reviews were wonderful. So, I tried them. I am no eating my 3rd one....YUMMY...I didn't have the lemon yogurt so I used Key lime flavor. No Blueberries either so I ran out in my yard and picked a cup of Black Raspberries. I did as you said and made them small. I got 45. I was to impatient to make the glaze so I sprinkled them with sugar before baking. They are light, not to sweet and moist. Y'all have to try these.

this was very light and fluffy and even though I made a mistake it still came out great.I will definitely make again..

Very good!! Really light and fluffy. We loved them. Thanks for the recipe. ~Val~

Very yummy! I am making them for the second time today and they are great. They aren't traditional scones that are more dry, so if that is what you want these aren't them. They are moist and fluffy, like muffin tops. They are delicious and were a big hit on Mother's Day and now we are having them just for fun! They are easy to make too.

I didn't have blueberries, so I omitted them. Without the glaze, the lemon flavor is faint. Easy to make, these scones taste great!

I'd give this recipe 10 stars if I could...outstanding! I followed the recipe to a tee, only adding some pure vanilla to the batter and glaze. The lemon and fresh blueberries really compliment each other. I had trouble finding lemon flavored vogurt...but I lucked out and found a lemon chiffon! So simple to make, but extremely impressive!

I do not like this recipe. The dough was very hard to mix. The blueberries turned the dough purple. The scones burned, even though I baked them at the specified temperature for the proper amount of time. I nearly needed a hammer and chisel to get them off of the baking pan. I'm a pretty accomplished baker and have made scones many times. I felt that they didn't have much flavor, although two of my sisters liked the flavor. My recommendation, find another recipe.

this was easy and quick to make...i followed the recipe exactly. the texture might not be the typical, but the flavor was great. i enjoyed it very much :)

Although some may argue this is not a "real" scone..it was fantastic and easy. No cutting butter..just simple and fast. My family raved about these.

Made this recipe sooo many times with many different variations, and I have to say...the orignal is my favorite!! I can never find Lemon NONFAT Yogurt, so I always use vanilla and then add in 2 tsp lemon extract, and also sub the extract anytime the recipe calls for zest. The glaze is key, it really really makes the difference, and you don't need alot of it! Also, frozen blueberries do make the batter slliiightly blue, but it's more of a tie-dye effect than anything, and is actually very visually interesting! :0)