🍋 Lemon Blueberry Drop Scones 🍋
Ingredients:
For the Scones:
2 cups all-purpose flour
1/3 cup sugar
1 tbsp baking powder
1 tsp grated lemon zest
1/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, cold and cut into cubes
1 large egg
1/2 cup lemon yogurt
1 cup fresh or frozen blueberries (do not thaw if frozen)
For the Glaze:
1 cup confectioners' sugar
2–3 tbsp lemon juice
1/2 tsp grated lemon zest
Instructions:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, baking soda, and salt.
3. Cut in the Butter:
Add the cold butter cubes and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs.
4. Combine Wet Ingredients:
In a small bowl, whisk together the lemon yogurt and egg until smooth.
Add to the dry mixture and stir just until moistened. Gently fold in the blueberries—do not overmix.
5. Drop the Scones:
Using a large spoon or cookie scoop, drop 8–10 heaping mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake:
Bake for 15–18 minutes, or until the scones are golden brown on the edges and cooked through.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
7. Glaze the Scones:
In a small bowl, whisk together the confectioners’ sugar, lemon juice, and lemon zest until smooth.
Drizzle over the warm scones and let set before serving.
Prep Time: 15 minutes | Cook Time: 18 minutes | Total Time: 33 minutes
Serving: 8–10 scones
Calorie Count per serving: Approximately 240–290 Kcal per scone
Bright with lemon and bursting with juicy blueberries, these drop scones are the perfect quick-bake treat for breakfast, brunch, or a sweet afternoon pick-me-up!