These light scones have a lemon twist. Yogurt Scones with Lemon Go to recipes By Stonyfield Vegetarian Breads and Muffins European Mother's DayThese light scones have a lemon twist. Ready In: 30 minutes Level: Medium Prep: 18 minutes Cook: 12 minutes Yields: 12 Scones Print RecipeIngredientsScones2 1/2 c unbleached all-purpose flour2 t baking powder1 t baking soda1/2 t salt1/4 c sugar6 T chilled butter (cut into pieces)1 c Stonyfield Organic Plain Whole Milk Yogurt1 egg (beaten) grated zest of 1 lemon3/4 c currants Glaze1 T Stonyfield Organic Plain Whole Milk Yogurt1 t sugardirectionsStep 1Preheat 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 2Turn 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 3Grease 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 4To 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.