Reviewed: Oct. 4, 2008

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

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annie

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Reviewed: Sep. 30, 2008

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.

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Christy

Cooking Level: Intermediate

Home Town: Helena, Montana, USA

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Reviewed: Sep. 29, 2008

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!!

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Butta

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Reviewed: Aug. 27, 2008

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!

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Vayerly

Cooking Level: Beginning

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Reviewed: Aug. 15, 2008

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!

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CREAMERJA

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Reviewed: Aug. 8, 2008

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.

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mamaD

Cooking Level: Beginning

Home Town: Rochester, Minnesota, USA

Living In: Woodbury, Minnesota, USA

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Reviewed: Jul. 17, 2008

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.

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cookinglovee!

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2008

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.

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pattycake

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Reviewed: Jul. 4, 2008

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

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PMWILLIFORD

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Reviewed: Jun. 17, 2008

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

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val in oregon

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Springfield, Oregon, USA

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Reviewed: Jun. 15, 2008

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.

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Calicook

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2008

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

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: May 11, 2008

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!

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: May 10, 2008

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.

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guitargirlsid

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Reviewed: May 7, 2008

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 :)

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chryz

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Mar. 23, 2008

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.

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Beautifuldolore4

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Reviewed: Mar. 23, 2008

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)

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Kristy

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Tempe, Arizona, USA

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Reviewed: Mar. 15, 2008

These were very good! I used the rind of one orange instead of blueberries and lemon rind. I also used plain yogurt with two teaspoons orange juice. For the topping I used orange instead of lemon.

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MYates

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Reviewed: Feb. 6, 2008

Thanks to reading the Little House books, we had a hankering for biscuits this morning. I was happy to find this recipe, since I really didn't want to spend time cutting butter (though the Grandma Johnson's recipe looks divine). It was easy and I will have my 9 year old be in charge of most of the prep next time! I agree with Shamsters that they aren't scones, but filled the "quick, easy, ingredients on hand, tasty" requirement. Ours were a little dry, partly due to using whole wheat flour and too long in the oven. 12 minutes would probably be long enough (at 200 Celsius). We used part butter and part olive oil, though I might increase the oil a bit next time, since I use whole wheat flour. I am excited about trying different flavors - we will never have the same scone twice! (And I am wondering what medford63 left out to have scones that "didn't seem to have much flavor"?) This time we used pineapple yogurt in the batter and orange marmalade in our glaze for flavoring, since we didn't have any other of the flavorings mentioned. "Hao chi!"

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alyinchina

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Feb. 6, 2008

I am loving these!! They are so good! I only had vanilla yogurt, so I added a teaspoon of pure lemon extract to the wet ingredients. I used half whole wheat pastry flour with wonderful results. I love them glaze too- it's the perfect finishing touch. I like that this is a drop recipe because I don't like trying to roll and cut gooey scone dough. These are moist, light and fluffy with a wonderful blueberry/lemon flavor. Great recipe!

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