Blueberry-Lemon Drop Scones
- Total Time
- 0:55
- Prep
- 0:30
- Cook
- 0:25
- Serves
- 12
- Difficulty
- Easy
Making these scones like drop biscuits makes them quicker to get into the oven.
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white all-purpose flour1 cup(s)
-
white whole wheat flour1 cup(s)
-
baking powder2 ½ tsp
-
table salt½ tsp
-
baking soda¼ tsp
-
unsalted butter3 Tbsp, cold
-
fat free skim milk½ cup(s)
-
sugar¼ cup(s), granulated
-
lemon zest1 Tbsp, grated
-
fresh lemon juice1 Tbsp
-
vanilla extract½ tsp
-
egg(s)1 large
-
fresh blueberries1 ½ cup(s)
-
turbinado sugar1 ½ Tbsp
- Preheat oven to 375°F. Cover a large baking sheet with parchment paper.
- Combine flours, baking powder, salt and baking soda in a large bowl; stir with a whisk. Cut in butter with two knives or a pastry blender until mixture resembles coarse sand; set aside.
- Whisk together milk, granulated sugar, lemon zest and juice, vanilla and egg in a medium bowl.
- Add milk mixture to flour mixture; stir until just combined. Gently fold in blueberries.
- Scoop and drop 1/4 c dough onto prepared pan . Repeat to make 12 even-size mounds. Sprinkle tops with turbinado sugar. Bake until well browned, 20-25 minutes. Transfer scones to a wire rack to cool completely (or serve warm).
- Serving size: 1 scone