Lemon Blueberry Drop Scones

2 cups all-purpose flour

1/3 cup sugar

2 tsp baking powder 

1 tsp grated lemon zest

1/2 tsp baking soda

1/4 tsp salt

1 cup lemon yogurt

1 large egg, room temperature

1/4 cup butter, melted

1 cup fresh or frozen blueberries

 

Glaze:

1/2 cup confectioners sugar

1 Tbsp lemon juice

1/2 tsp grated lemon zest 

1.  In a large bowl, combine the first 6 ingredients. In another owl, combine the yogurt, egg and butter.  Stir into dry ingredients just until moistened.  Fold in blueberries.

2.  Drop by heaping Tbsp 2 inch apart onto a greased baking sheet.  Bake at 400 degrees for 15-18 minutes or until lightly browned.  Combine glaze ingredients; drizzle over warm scones.

 

Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.