Lemon and blueberry is such a solid combination. I’ll basically eat any baked good with those two flavors together, which might be why I already have shared a lemon blueberry pancake, cupcake, and icebox cake on here already! So when I saw a recipe for Lemon Blueberry Drop Scones on Taste of Home, I wanted to try them. I messed with the method of their recipe and adding a bit more lemony goodness through lemon extract because I really wanted that flavor to come through.
These are super easy and rustic looking scone recipe. The more misshapen they are, the better they look!
Ingredients:
Scones:
- 1/4 cup butter, melted
- 1 cup lemon flavored yogurt
- 1 large egg, at room temperature
- the zest of 1 lemon
- 1 teaspoon lemon extract (paid link)
- 2 cups flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries
Glaze:
- 1/2 cup powdered sugar
- the juice of 1/2 a lemon
Preheat your oven to 400 degrees F. Spray a cookie sheet with cooking spray or use a silicone mat.
Melt your butter and let cool for 10 minutes. After 10 minutes, stir together with the yogurt, egg, zest, and extract.
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Stir the dry ingredients into the wet ingredients until just combined.
Use a spatula to lightly fold in the blueberries (if some burst, that’s fine).
Scoop out the batter onto your prepared cookie sheet using a cookie scoop (paid link).
Bake at 400 degrees F for 15-20 minutes, or until lightly browned.
While waiting for the scones to bake, add the powdered sugar and lemon juice in a small bowl, whisking to combine.
When the scones are ready, remove from the oven and drizzle the glaze over the warm scones.
Let cool for 5 minutes before eating.
If making these ahead of time, store in an airtight container.
I suggest eating them within a day or two (they are great warmed up in the microwave for ~20 seconds!)
Ingredients
- 1/4 cup butter, melted
- 1 cup lemon flavored yogurt
- 1 large egg, at room temperature
- the zest of 1 lemon
- 1 teaspoon lemon extract (paid link)
- 2 cups flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries
- 1/2 cup powdered sugar
- the juice of 1/2 a lemon
Instructions
- Preheat your oven to 400 degrees F. Spray a cookie sheet with cooking spray or use a silicone mat.
- Melt your butter and let cool for 10 minutes. After 10 minutes, stir together with the yogurt, egg, zest, and extract.
- In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Stir the dry ingredients into the wet ingredients until just combined.
- Use a spatula to lightly fold in the blueberries (if some burst, that’s fine).
- Scoop out the batter onto your prepared cookie sheet using a cookie scoop.
- Bake at 400 degrees F for 15-20 minutes, or until lightly browned.
- While waiting for the scones to bake, add the powdered sugar and lemon juice in a small bowl, whisking to combine.
- When the scones are ready, remove from the oven and drizzle the glaze over the warm scones.
- Let cool for 5 minutes before eating.
What do you think?