Lemon Blueberry Scones
These lemon blueberry scones are soft, fluffy, and bursting with flavor. Perfect for breakfast or a snack.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the Scones
- 2 cups all-purpose flour
- ⅓ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon grated lemon zest
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup lemon yogurt
- 1 large egg, room temperature
- ¼ cup butter, melted
- 1 cup fresh or frozen blueberries
For the Glaze
- ½ cup confectioners' sugar
- 1 tablespoon lemon juice
- ½ teaspoon grated lemon zest
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and lemon zest.
- Add the lemon yogurt, egg, and melted butter. Mix until just combined, then fold in the blueberries.
- Drop spoonfuls of dough onto the prepared baking sheet, forming scones.
- Bake for 20 minutes or until golden brown. Let cool on a wire rack.
- For the glaze, mix the confectioners' sugar, lemon juice, and lemon zest until smooth. Drizzle over cooled scones.
Notes
Enjoy these scones warm or at room temperature. They can be stored in an airtight container for a few days.