These light scones have a lemon twist.
Yogurt Scones with Lemon
These light scones have a lemon twist.
Ready In: 30 minutes
Level: Medium
Prep: 18 minutes
Cook: 12 minutes
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
- 1 T Stonyfield Organic Plain Whole Milk Yogurt
- 1 t sugar
Ingredients
Scones
Glaze
directions
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.
