Lemon Blueberry Drop Scones

Lemon Blueberry Drop Scones

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!)

Lemon Blueberry Drop Scones

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 12 servings

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

Instructions

  1. Preheat your oven to 400 degrees F. Spray a cookie sheet with cooking spray or use a silicone mat.
  2. Melt your butter and let cool for 10 minutes. After 10 minutes, stir together with the yogurt, egg, zest, and extract.
  3. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. Stir the dry ingredients into the wet ingredients until just combined.
  5. Use a spatula to lightly fold in the blueberries (if some burst, that’s fine).
  6. Scoop out the batter onto your prepared cookie sheet using a cookie scoop.
  7. Bake at 400 degrees F for 15-20 minutes, or until lightly browned.
  8. While waiting for the scones to bake, add the powdered sugar and lemon juice in a small bowl, whisking to combine.
  9. When the scones are ready, remove from the oven and drizzle the glaze over the warm scones.
  10. Let cool for 5 minutes before eating.
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