Lemon Blueberry Drop Scones Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 14
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 egg
- 1 tablespoon lemon juice
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 cup confectioners' sugar
- 1/4 cup butter melted
- glaze:
- 1/3 cup sugar
- 1 cup fresh or frozen blueberries
- 1 teaspoon grated lemon peel
- 1/2 teaspoon grated lemon peel
- 1 cup (8 ounces) lemon yogurt
- Carbohydrate 23.217875121894 g
- Cholesterol 26.6122023911104 mg
- Fat 10.2189886438038 g
- Fiber 0.806757502628916 g
- Protein 2.30758605655449 g
- Saturated Fat 6.34571390308932 g
- Serving Size 1 1 serving (65g)
- Sodium 1638.13695904791 mg
- Sugar 22.4111176192651 g
- Trans Fat 0.77709713732586 g
- Calories 192 calories
Directions 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. Yield: 14 scones. Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter. Originally published as Lemon Blueberry Drop Scones in Best of Country Breads 2000, p99 Nutritional Facts 1 serving (1 each) equals 158 calories, 4 g fat (2 g saturated fat), 25 mg cholesterol, 192 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
