ERIC KLEINBERG FOR TASTE OF HOME

YIELD: 14 scones / TOTAL TIME: 35 mins

Ingredients:

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup lemon yogurt
  • 1 large egg, room temperature
  • 1/4 cup butter, melted
  • 1 cup fresh or frozen blueberries

Glaze:

  • 1/2 cup confectioners’ sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest

Directions:

  1. In a large bowl, combine the first 6 ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries. 
  2. 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.

ERIC KLEINBERG FOR TASTE OF HOME