Thursday, July 29, 2010

Lemon Blueberry Drop Scones

Try looking at that picture and not wanting to take a bite.  Yum.

I just can't get enough of blueberries and their antioxidant-providing goodness!  Every time I take a bite of something with a blueberry, I'm always surprised at how delicious they are!  If you have too many to handle, I've heard that it's best to freeze them before you wash them, and then wash them whenever you take them out of the freezer to use them. 

Scones are not something that I've ever made before, but I think this is a nice introduction to them, since you don't have to use a pastry blender or roll out dough or anything.  It's just like making drop cookies.  The original recipe is a Taste of Home recipe from AllRecipes.  This was an easy and tasty breakfast (or anytime) treat!

Lemon Blueberry Drop Scones

2 cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
1 tsp grated lemon peel
1/2 tsp baking soda
1/4 tsp salt
1 cup lemon yogurt
1 egg
1/2 stick butter, melted
1 cup fresh or frozen blueberries  (If using frozen, do not thaw before adding to batter.)

1/2 cup confectioners' sugar
1 Tbsp lemon juice
1/2 tsp grated lemon peel

Preheat oven to 400.  In a large bowl, combine the first six ingredients.  In another bowl, combine the yogurt, egg, and butter.  Stir into dry ingredients until just moistened.  Fold in blueberries.  Drop in heaping tablespoonfuls onto a greased baking sheet.  Bake for 15-18 minutes or until slightly browned.  Combine glaze ingredients, and drizzle over warm scones.

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