A refreshing morning treat inspired by visits to my parents' Florida home. The lemons and blueberries were abundant when this recipe was created. After several attempts and the addition of a lemony icing, they became a hit at all the potlucks.
- 2 c. unbleached all purpose flour
- ⅓ c. white sugar
- ½ teaspoon. baking soda
- 2 teaspoon. baking powder
- ¼ teaspoon. salt
- 1 large egg
- 1 -8 oz. container lemon yogurt or plain yogurt*
- ¼ c. melted butter, cooled
- 2 teaspoon. fresh lemon zest - divided
- 1 c. fresh blueberries
- ½ c. powdered sugar
- 1 to 1¼ tablespoon. fresh squeezed lemon juice*
- 2 to 3 tablespoon. white or clear sparkling sugar
No nutrition information available
Heat oven to 400 degrees.
Stir the flour, white sugar, baking soda, baking powder and salt together in medium bowl. Whisk the egg in a small bowl, then add the melted butter, lemon yogurt and 1 teaspoon. of the lemon zest. Mix until combined. Add the wet ingredients the the dry and combine just until moistened. Fold in the blueberries. Drop heaping spoonfuls of dough onto a parchment lined baking sheet, leaving about and inch between each scone. Sprinkle the tops with half the sparkling sugar and then place in the preheated oven. Bake for 15-18 minutes until light but slightly browned on top.
Let rest for a couple of minutes and then transfer to a parchment lined cooling rack.
Whisk the powdered sugar, 1 tablespoon. of the lemon juice and remaining lemon zest in a small bowl. Add additional lemon juice if needed. Drizzle glaze over warm scones and sprinkle tops with remaining sparkling sugar.
Serve warm. Store in airtight container and reheat in microwave.
*If using plain yogurt, add the extra ¼ tablespoon fresh lemon juice as noted in the ingredients list.