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Lemon Blueberry Drop Scones

I enjoy serving these fruity scones for baby and bridal showers. They're a bit lower in fat than other scones, so you can indulge with little guilt. —Jacqueline Hendershot, Orange, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    14 scones

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup lemon yogurt
  • 1 large egg, room temperature
  • 1/4 cup butter, melted
  • 1 cup fresh or frozen blueberries
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest

Directions

  • In a large bowl, combine the first 6 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° for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 each: 158 calories, 4g fat (2g saturated fat), 25mg cholesterol, 192mg sodium, 28g carbohydrate (13g sugars, 1g fiber), 3g protein.
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Reviews

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Average Rating:
  • Amelia
    Jul 26, 2020

    This recipe is definitely a keeper, so easy to make and so delicious especially warm out of the oven. I added more lemon zest and made with both blueberries and with cranberries, delicious with both. These can be made with plain Greek yogurt and lemon essence instead, they turn out so good.

  • DeliciouslyResourceful_Gina
    Dec 27, 2019

    I made these for a tea party and they were a hit. Best served warm.

  • angela32
    Sep 17, 2019

    They are easy to make and taste amazing!!! I made two SLIGHT changes...I left out the zest because the lemon yogurt I bought had zest already in it and I added about 1/2 T salted butter to the icing/glaze on top.

  • rednibs44
    Aug 2, 2019

    These are delicious and very moist! I used more lemon zest and berries. They kept very moist and flavorful for several days in a sealed container.

  • gina.kapfhamer
    Apr 24, 2019

    No comment left

  • knollbrookcook
    Dec 21, 2018

    These were good and simple to make but definitely eat them fresh. They did not keep over to the next day very well.

  • BECKY
    Jun 19, 2018

    They are so simple to make and delicious. I add more lemon zest than the recipe calls. The blueberries are just starting to come in locally and I make these almost every week. I made one batch using vanilla greek yogurt and used strawberries instead of blueberries. It was also delicious.

  • PageRD
    May 13, 2018

    These scones were delicious, although they are more moist than traditional scones. The lemon glaze really added a lot to the flavor. I used fresh blueberries and it was so good to bite into one and get that little pop of berry. This recipes is a delight to the senses. I'll be making them again.

  • Shirley
    Jan 27, 2018

    These were very good in taste although not as much lemon flavor as I would have liked. Also, the batter was so stiff that it was very difficult to fold in the blueberries.

  • nana.lemmons
    Jan 1, 2017

    Fantastic!!! I make these almost every weekend. I do alter the resipe a bit, I omit the baking soda and sometimes the sugar, I do double the lemon zest in both the batter and the glaze. I also use a lemon essential oil that adds so much more flavor, then instead of baking them I use my waffle iron.