I have no idea where I originally found this blueberry scone recipe, but it’s always a huge hit and so easy to make! So many people have asked for the recipe that it’s too good not to share.
Preheat the oven to 400 degrees F (200 degrees C). Grease a large baking sheet.
Combine flour, sugar, baking powder, 1 teaspoon lemon zest, baking soda, and salt in a large bowl.
Mix together lemon yogurt, butter, and egg in a separate bowl. Stir yogurt mixture into flour mixture until just moistened. Fold blueberries into mixture.
Drop batter by heaping tablespoons 2 inches apart on the prepared baking sheet.
Bake in the preheated oven until lightly browned, 15 to 18 minutes.
Meanwhile, stir together confectioners' sugar, lemon juice, and 1/2 teaspoon lemon zest in a small bowl until glaze is smooth.
Drizzle glaze over warm scones and serve.
Per Serving: 158 calories; protein 3.3g; carbohydrates 27.7g; fat 3.9g; cholesterol 22.3mg; sodium 197mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.