Surely one of the first signs of summer is the drop in price of fresh blueberries. I picked up a few pints then was lucky enough to discover this recipe for Lemon Blueberry Drop Scones from Allrecipes.com. What makes this scone recipe different from the ones I've made before is the addition of a beaten egg, melted butter and a cup of yogurt. It's so easy you don't even have to cut in the butter. I bought a single serving container of Greek style lemon yogurt and it was not quite a full cup so you may have to buy two or add some plain yogurt like I did. If you like it on the lemony side, pick up two lemons, one isn't quite enough for all the grated rind you'll need. I also added a bit more confectioner's sugar as I like my glaze thicker than the recipe calls for. In my 10 inch oven, they baked with 10 coals in a ring around the bottom and the lid completely covered with briquettes, maybe 26-28. When I saw the steam pouring out from under the lid, I checked them and they were golden brown and ready to go. Tart, fresh and a wonderful way to start a summer's day, you've got to give these a try.
Lemon Blueberry Drop Scones
2 cups all purpose flour
1/3 cup sugar
2 tsp baking powder
1 tsp grated lemon peel
1/2 tsp baking soda
1/4 tsp salt
1 cup lemon yogurt
1/4 cup butter or margarine, melted
1 cup fresh OR frozen blueberries
1/2-3/4 cup confectioner's sugar
1 Tblsp lemon juice
1/2 tsp grated lemon peel
Lightly oil or spray dutch oven.
In large bowl, combine flour, sugar, baking powder, baking soda, salt and grated lemon peel.
In separate bowl, combine yogurt, egg and melted butter.
Stir into dry ingredients, just until moistened.
Fold in blueberries.
Drop by heaping tablespoonfuls into prepared dutch oven.
Bake at 400 degrees for 20 minutes or until lightly browned.
Combine glaze ingredients; drizzle over warm scones.
|Ten scones just fit in my 10 inch oven