Lemon Drop Blueberry Scones recipe

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Ingredients

2 cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
1 teaspoon lemon zest
½ teaspoon baking soda
¼ teaspoon salt
1 cup lemon yogurt
¼ cup melted butter
1 large egg
1 cup fresh blueberries
½ cup confectioners' sugar
1 tablespoon lemon juice
½ teaspoon lemon zest

Nutrition Info

157.6 calories
carbohydrate: 27.7 g
cholesterol: 22.3 mg
fat: 3.9 g
fiber: 0.8 g
protein: 3.3 g
saturatedFat: 2.2 g
servingSize: -
sodium: 197 mg
sugar: 13.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a large baking sheet.

  2. Combine flour, sugar, baking powder, 1 teaspoon lemon zest, baking soda, and salt in a large bowl.

  3. Mix together lemon yogurt, butter, and egg in a separate bowl. Stir yogurt mixture into flour mixture until just moistened. Fold blueberries into mixture.

  4. Drop batter by heaping tablespoons 2 inches apart on the prepared baking sheet.

  5. Bake in the preheated oven until lightly browned, 15 to 18 minutes.

  6. Meanwhile, stir together confectioners' sugar, lemon juice, and 1/2 teaspoon lemon zest in a small bowl until glaze is smooth.

  7. Drizzle glaze over warm scones and serve.

Recipe Yield

14 scones

Recipe Note

I have no idea where I originally found this blueberry scone recipe, but it's always a huge hit and so easy to make! So many people have asked for the recipe that it's too good not to share.

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