Scones - Lemon Blueberry Drop

By 1For_Him

Ingredients

• GLAZE:
• 2 cups all-purpose flour (can sub 1/2 cup oats for part)
• Optional: 2 T flaxseed, toasted and ground
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon grated lemon peel
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (8 ounces) lemon yogurt (could use plain)
• 1 egg
• 1/4 cup butter, melted
• 1 cup fresh or frozen blueberries
• 1/2 cup confectioners' sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon peel

Details

Servings 14
Adapted from tasteofhome.com

Preparation

Step 1

Directions

In a large bowl, combine the first six ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries.

Either: Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones. Yield: 14 scones.

Or: Turn out dough onto a lightly floured surface. Knead by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into a 10-inch circle. Cut into 12 wedges.

Place wedges 1 inch apart on prepared baking sheet. Brush tops of scones with milk. If desired, sprinkle lightly with additional oats and/or flaxseeds. Bake for 16 to 18 minutes or until golden brown. Serve warm.