Lemon Blueberry Drop Scones

 

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
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 six 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.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.