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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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