Lemon Yogurt Scones With Raspberry Yogurt Spread
12 Large or 24 Petite Scones
- 2 ½ cups Flour
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- ½ tsp. Salt
- ½ cup Sugar
- 6 tbsp. Butter, Chilled and Cut into Pieces
- 1 Lemon, Zested
- 1 cup Dannon® Oikos® Yogurt – Plain
- 1 Egg
- 1 tbsp. Vanilla
Heat oven to 425ºF.
Combine flour, baking powder, baking soda, salt and sugar in a mixer. Beat in butter and lemon zest until crumbly.
Combine Oikos® Vanilla Yogurt, egg and vanilla, and add to flour mixture until just combined. Roll out onto flour service and cut into circles.
Bake for 10 minutes until golden.