Lemon Drop Blueberry Scones

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a large baking sheet.

2. Combine flour, sugar, baking powder, 1 teaspoon lemon zest, baking soda, and salt in a large bowl.

3. Mix together lemon yogurt, butter, and egg in a separate bowl. Stir yogurt mixture into flour mixture until just moistened. Fold blueberries into mixture.

4. Drop batter by heaping tablespoons 2 inches apart on the prepared baking sheet.

5. Bake in the preheated oven until lightly browned, 15 to 18 minutes.

6. Meanwhile, stir together confectioners' sugar, lemon juice, and 1/2 teaspoon lemon zest in a small bowl until glaze is smooth.

7. Drizzle glaze over warm scones and serve.

Cook's Notes:

You can use fresh or frozen blueberries.

Be careful not to overmix the batter or the scones will come out dense and hard.