I have no idea where I originally found this blueberry scone recipe, but it's always a huge hit and so easy to make! So many people have asked for the recipe that it's too good not to share.
Ingredients
- all-purpose flour: 2 cups
- white sugar: 0.33333 cup
- baking powder: 2 tsp
- lemon zest: 1 tsp
- baking soda: 0.5 tsp
- salt: 0.25 tsp
- lemon yogurt: 1 cup
- butter: 0.25 cup (melted)
- egg: 1 piece
- blueberries: 1 cup (fresh)
- confectioners' sugar: 0.5 cup
- lemon juice: 1 Tbsp
- lemon zest: 0.5 tsp
Metric Conversion
Stages of cooking
-
Preheat the oven to 400 degrees F (200 degrees C). Grease a large baking sheet.
-
Combine flour, sugar, baking powder, 1 teaspoon lemon zest, baking soda, and salt in a large bowl.
-
Mix together lemon yogurt, butter, and egg in a separate bowl. Stir yogurt mixture into flour mixture until just moistened. Fold blueberries into mixture.
-
Drop batter by heaping tablespoons 2 inches apart on the prepared baking sheet.
-
Bake in the preheated oven until lightly browned, 15 to 18 minutes.
-
Meanwhile, stir together confectioners' sugar, lemon juice, and 1/2 teaspoon lemon zest in a small bowl until glaze is smooth.
-
Drizzle glaze over warm scones and serve.
