I enjoy serving these fruity scones for baby and bridal showers. They're a bit lower in fat than other scone recipes, so you can indulge with little guilt.

Allrecipes Member

Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
14
Yield:
14 servings
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
GLAZE:

Directions

Instructions Checklist
  • 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 degrees F for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.

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Tips

If using frozen blueberries, do not thaw before adding to batter.

Nutrition Facts

157 calories; protein 3.3g; carbohydrates 27.6g; fat 3.9g; cholesterol 22.3mg; sodium 190.2mg. Full Nutrition
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Reviews (253)

Rating: 5 stars
07/17/2008
These scones were delicious. I especially loved them warm. I made a few changes though. Instead of lemon zest in the batter, i used about a tablespoon of lemon juice. I also added 1/4 of a cup of brown sugar and then the rest of the 1/3 cup was white sugar. Instead of Lemon Yogurt i used blueberry yogurt. It made about 10 scones. And a tip: When drizzling on the glaze, put them on a wired rack with paper towels or waxed paper at the bottom. Then you can drizzle the scones with the amazing glaze. It's an easier clean up. Read More
(82)
Rating: 5 stars
06/21/2007
I just made these scones for a tea party, and they were nothing short of fabulous! This was also a simple and straighforwards recipe. The only change I made was to use a cup of mixed dried fruit instead of blueberries - just my personal preference. Either way, they baked up perfect! They were golden brown and just moist enough to be good enough on their own, but not so much that they lost their "scone-like" quality. The glaze took about 30 seconds to make, and was the prefect finishing touch (a must if you are a lemon lover). I will definitely make these many many MANY times in the future! Read More
(26)
Rating: 5 stars
06/18/2007
These were wonderful! I replaced the lemon peel for the juice of one lemon and I left the peel out of the glaze, which I doubled. This made about 11 giant scones. I might make them smaller next time. I would recommend fresh blueberries for this one. They just pop in your mouth. Will definitely make this one again. Read More
(25)
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Rating: 5 stars
02/09/2009
These were amazing!! I didn't have yogurt, so I substituted sour cream with a touch of honey, and I added extra lemon zest to make up for the flavor. The glaze was delicious. All of my guests were raving and I sent one of them home with the recipe. Read More
(22)
Rating: 5 stars
07/12/2007
Wow-these were the opposite of all other scones I have made in the past-they were moist!!! They didn't crumble as soon as you bit into them and the whole family inhaled them! I didn't have any blueberries so I used raisins, and I used non-fat lemon yogurt! They were the best! I plan to make these again and again and try different flavors of yogurt and different fruits added! Read More
(17)
Rating: 4 stars
04/17/2009
These were very good, but better described as muffin tops than scones. The lemon glaze makes them extra yummy and I was happy to find the dough freezes well. I froze small biscuit-sized portions. To bake, put frozen portions into a preheated 350 degree oven until firm to touch and golden brown. Great little muffins anytime! They do not keep overnight and get soggy. I would probably make these again with the intentions of freezing for quick muffin treats. My kids loved them! Read More
(15)
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Rating: 5 stars
03/18/2009
still can't get over how quick I made these. They are similar to muffin tops, but they are amazing. I'm printing copies of recipe for everyone @ wk right now. I used plenty of lemon zest and squeezed 1/2 a lemon juice into batter, added 2 cups fresh blueberries and sprinkled with sugar in the raw, cooked 13 1/2 min. They are moist and wonderful. At the end of batter I threw in a few raspberries with the blueberries, that was a treat! Drizzled the lemon icing on right before serving. these are FANTASTIC!! thanks :+) Read More
(8)
Rating: 5 stars
07/21/2007
My first time making scones, and I'm sold on these! I only had 1/2 cup vanilla yogurt, so I added some cream to make up for the liquid. My frozen blueberries were fine, but fresh would be awesome. These are a definite keeper, and I will try the lemon yogurt next time. Read More
(8)
Rating: 5 stars
02/09/2007
So easy and yummy. I only had plain yogurt on hand and these were still excellent. Read More
(7)