Ingredients
2 cups all-purpose flour1/3 cup sugar2 teaspoons baking powder1 teaspoon grated lemon zest1/2 teaspoon baking soda1/4 teaspoon salt1 cup lemon yogurt1 large egg, room temperature1/4 cup butter, melted1 cup fresh or frozen blueberriesGLAZE:1/2 cup confectioners’ sugar1 tablespoon lemon juice1/2 teaspoon grated lemon zest
Preparation
In a large bowl, combine the first 6 ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries.
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.
