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Yogurt Scones with Lemon

These light scones have a lemon twist.

Ready in: Level: Medium
Prep: Cook: Yields: 12 Scones



  • 2 1/2 c unbleached all-purpose flour

  • 2 t baking powder

  • 1 t baking soda

  • 1/2 t salt

  • 1/4 c sugar

  • 6 T chilled butter (cut into pieces)

  • 1 c Stonyfield Organic Plain Whole Milk Yogurt

  • 1 egg (beaten)

  • grated zest of 1 lemon

  • 3/4 c currants

  • Glaze

  • 1 T Stonyfield Organic Plain Whole Milk Yogurt

  • 1 t sugar

Serving Size: 1 scone, Calories: 100, Calories from Fat: 60, Total Fat: 6g, Saturated Fat: 3.5g, Cholesterol: 30mg, Sodium: 360mg, Total Carbohydrate: 10g, Dietary Fiber: 1g, Sugars: 6g, Protein: 2g, Calcium: 8%


Step 1

Preheat the oven to 425°. In a mixing bowl, sift together the flour, baking powder, soda and salt. Stir in the sugar. Cut in the butter until the mixture is crumbly. In a small bowl, stir the yogurt into the beaten egg. Add to the crumbly mixture. Add the lemon zest and currants; mix lightly.

Step 2

Turn the dough out onto a lightly floured surface. Pat it into a circle one-half inch thick, using only the flour necessary to keep the dough from sticking to the surface. (The dough will be very soft.)

Step 3

Grease a knife and a large baking sheet. Cut the dough in half, then cut each semicircle into 6 wedges. Lift the wedges carefully onto the greased baking sheet.

Step 4

To make the glaze, stir the yogurt and sugar together. Brush the mixture over the scones. Bake the scones for 10 to 12 minutes or until lightly browned. Serve warm.