Ingredients
14
14 servings
- •2 cups all-purpose flour
- •⅓ cup white sugar
- •2 teaspoons baking powder
- •1 teaspoon lemon zest
- •½ teaspoon baking soda
- •¼ teaspoon salt
- •1 cup lemon yogurt
- •¼ cup melted butter
- •1 large egg
- •1 cup fresh blueberries
- •½ cup confectioners' sugar
- •1 tablespoon lemon juice
- •½ teaspoon lemon zest
Instructions
- 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.
Nutritional Facts
Per 14 servings
- Calories: 158
- Carbohydrate: 28g
- Fat: 4g
- Fiber: 1g
- Protein: 3g
- Sugar: 13g
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