Tender, soft, sweet and tart. The best of all my favorites, it one delicious treat. My daughter requested these scones last weekend but I didn’t have yogurt (could’ve substituted something) and I didn’t have lemons (can’t live without the zest!).
So they are breakfast for today and, let me tell you – I had one and am trying to keep my resolution to not over-indulge!
And when I say breakfast, they were really baked and served at what is more lunchtime to me. You see, these scones are best served warm. Usually I bake very early, while everyone in my house is still asleep but for these babies, I wait until I am reasonably sure that they will begin emerging from their rooms, noses in the air, looking for the source of the wonderful smell wafting through the house!
They come together quickly, thankfully. Since I have two picky boys that DO NOT like fruit in their scones, I make two batches – one batch is loaded with blueberries for my husband, my daughter and I. The other batch is just flavored with the lemon zest and yogurt. None of them last through the day!
Lemon Blueberry Drop Scones
Makes about 12 to 14 scones
For the scones:
- 2 cups all purpose flour
- ¼ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ butter, frozen
- 1 egg, lightly beaten
- 8 ounces lemon yogurt (not greek)
- 1 tsp lemon zest
- 1 cup fresh or frozen unsweetened blueberries, lightly rolled in flour
- 1 to 2 tbsp milk (varies)
For the glaze:
- 1 cup powdered sugar, sifted
- 1 tsp lemon zest
- 1 tsp clear vanilla
- 2 to 3 tsp lemon juice
- Preheat oven to 400°. Line baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Grate frozen butter directly into bowl with flour mixture and mix in with fork. (We are not touching the mixture with our hands in order to keep the butter very cold.)
- In a medium bowl, stir together the egg, yogurt and lemon zest. Add to flour mixture and stir just until mixed. Fold in berries. DO NOT OVERMIX OR YOUR SCONES WILL BE TOUGH!
- Drop by mounded tablespoons onto a parchment lined baking sheet. Bake at 400 for 14 to 16 minutes or until lightly browned on top. Remove to wire rack to cool.
- In a medium mixing bowl, mix ingredients with a spoon until smooth. Drizzle on top of scones when they are mostly cool. Best when served immediately.