Eating with Emily

vegetarian meals & the more than occasional treat

Low-fat Lemon Blueberry Drop Scones

IMG_6440_2This recipe uses lemon yogurt in place of half and half or cream, for a lighter, lower fat version. These will be fluffier and less dense than your normal scones.


Makes 15 scones

  • 2 cups of all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 tablespoons lemon zest (zest of 2 small lemons)
  • 1 cup lemon yogurt (almost two full 6-ounce containers)
  • 1 egg
  • 1/4 cup butter, melted
  • 1 cup fresh or frozen (defrosted) blueberries


  • 3/4 cup confectioners sugar
  • 2-3 tablespoons of lemon juice (juice of one large lemon)
  • 1 teaspoon lemon zest


  1. In a large bowl, stir together the dry ingredients (flour, sugar, baking powder, baking soda, and lemon peel).
  2. Add in the yogurt, egg, and melted butter. If using an electric mixer, be careful–it gets really sticky!
  3. Once the ingredients are well combined, stir in the blueberries by hand.
  4. Using two spoons, scoop the dough onto a greased cookie sheet approximately 2 inches apart. To make 15 scones, they should be around 2 1/2″ wide.
  5. Bake for 15-18 minutes, or until the tops are lightly browned.
  6. To make the glaze, combine the sugar, lemon juice, and zest. Start with two tablespoons of lemon juice, adding more if needed.
  7. Allow the scones to cool for five minutes, then drizzle the glaze on top, while still warm.

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