Lemon Blueberry Drop Scones |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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I enjoy serving these fruity scones for baby and bridal showers. They're a bit lower in fat than other scone recipes, so you can indulge with little guilt. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/3 cup sugar |
2 teaspoons baking powder |
1 teaspoon grated lemon peel |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup (8 ounces) lemon yogurt |
1 egg |
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 peel |
Directions:
1. In a large bowl, combine the first six ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries.
2. 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. Yield: 14 scones.
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