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Lemon Blueberry Drop Scones
2 cups flour 2 tsp baking powder ½ tsp baking soda ¼ tsp salt 1 tsp lemon zest 1 egg ¼ cup melted butter 1 cup lemon yogurt 1 cup fresh blueberries
Glaze:
½ cup powdered sugar 1 tbsp lemon juice ½ tsp lemon zest Combine flour, baking powder, baking soda, salt and lemon zest in a large bowl.
In another bowl combine egg, melted butter and lemon yogurt until well blended. Add wet mixture to dry being careful not to over combine.
Fold in blueberries. Drop batter from a spoon on to a prepared baking sheet – makes 14-16 scones. Bake at 400F for 15-18 minutes. Glaze while still warm.