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Easy Lemon Blueberry Scones

Niky @ The House on Silverado
These scones are quick and easy, because rather than rolling and cutting the dough in the traditional triangle shape, you can just drop them by rounded spoonfuls onto your baking sheet.
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Servings 14 scones

Ingredients
  

  • 2 cups flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp lemon zest grated
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 cup lemon yogurt
  • 1 large egg
  • 1/4 cup butter melted
  • 1 cup blueberries fresh or frozen

Instructions
 

  • 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.
    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.
    If using frozen blueberries, use without thawing to avoid discoloring the batter.
  • GLAZE:
    1/2 cup confectioners' sugar
    1 tablespoon lemon juice
    1/2 teaspoon grated lemon zest
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