This delicious, muffin-like drop scone recipe has lemon zest and almond extract, making a normal blueberry scone pop with extra flavor.
These scones turn out best if you weigh your flour, instead of scooping it. If you scoop, you run the chance of getting too much flour into your scones; you will need to add a little milk to the dough, or the scones will be dry. 240 grams of flour for me is 1 3/4 scoops.
Adapted from King Arthur Flour