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
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 14
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 large egg
- 1 tablespoon lemon juice
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 cup confectioners' sugar
- 1 teaspoon grated lemon zest
- 1/4 cup butter melted
- glaze:
- 1/3 cup sugar
- 1 cup fresh or frozen blueberries
- 1/2 teaspoon grated lemon zest
- 1 cup lemon yogurt
- Carbohydrate 26.5784040268867 g
- Cholesterol 42.4193452482533 mg
- Fat 10.7629751232724 g
- Fiber 0.806279777169384 g
- Protein 3.52155416818327 g
- Saturated Fat 6.57836571684881 g
- Serving Size 1 1 scones. (86g)
- Sodium 1653.28668863728 mg
- Sugar 25.7721242497173 g
- Trans Fat 0.846250595593065 g
- Calories 215 calories
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., Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400degrees for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.
